For the ginger snaps, knead the butter with the powdered sugar.
Cut the vanilla bean lengthwise and scrape out the pulp with the back of a knife. Quickly work in the flour, vanilla pulp, grated almonds and a pinch of ginger. Let the dough rest in a cool place for about 2 hours.
Preheat the oven to 170 ºC hot air.
Using a pastry card, separate the dough into a few equal-sized pieces and make rolls of about 1.5 cm in diameter. Divide these strands again into small pieces and shape them into croissants.
Place on a baking tray lined with baking paper and bake for about 15 minutes. Mix vanilla sugar and powdered sugar and sprinkle on the still hot ginger croissants.