Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or silicone mats. Set aside.

Whisk together the flour, salt and baking powder. Set aside.

In a large bowl, cream together butter and sugar. Scrape down the sides and bottom of bowl as needed. Beat in the vanilla paste.

Mix in the hazelnut flour. Continue to scrape the bowl as needed.

On the lowest speed, mix in the flour mixture. If the mixture is too dry--mine was, it was quite crumbly--add the milk, a tablespoon at a time, mixing on low.

Portion out small balls of dough--in retrospect, I should have used a very small cookie scoop to keep the size small, but instead most of my balls ended up like small golf balls! Roll the dough in your hand to form a very short rope, and then shape into a crescent.

Place on the cookie sheets 1 1/2 inches apart. Bake until the bottoms of the cookies are golden--the original recipe says 5-10 minutes, but with my larger cookies it took more like 10-12 minutes.

While the cookies are baking, whisk together the powdered sugar and ground vanilla beans.

Remove the baked cookies from the oven. Immediately sift the sugar-vanilla bean mixture over them. Let cool an additional 5 minutes on the cookie sheets before transferring to a cooling rack.

Store in an airtight container.