Pumpkin Seed Crescent Cookies

For approx. 50 pieces

250 g flour
200 grated pumpkin seeds
100 g icing sugar
200 g cold butter
2 egg yolks
1 cl pumpkin seed oil
1 sachet vanilla sugar
dark chocolate coating

Quickly knead all ingredients into a shortcrust pastry. Allow to cool in the fridge for a few hours, then shape it into croissants. Bake the pumpkin seed croissants on a baking tray lined with baking paper at 180 degrees for approx. 12 minutes – allow to cool and then optionally dip the tips in dark chocolate coating.