For the biscuits
300g flour
80g ground pistachios
250g butter
200g icing sugar
1 sachet vanilla sugar
½ tsp orange flavouring
1 egg yolk

For the filling
150g white chocolate
6 tsp SATRO Cappuccino powder
with a fine hint of cocoa

Decoration
50g white chocolate couverture
Mocha beans

Preparation
Knead the biscuit ingredients into a smooth, silky dough, wrap in foil and cool for around 2 hours.
Roll out the dough on a floured surface and cut out around 80 stars (6cm∅). Place the stars on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for around 6-8 minutes. Allow the stars to cool.
For the filling, melt the chocolate in a water bath and stir in the SATRO Cappucino powder. Spread the mixture onto half of the biscuits, place another biscuit on top and press down lightly.
Decoration: Melt the couverture in a water bath, place into a piping bag and dot a little on top of each biscuit. Place 1 mocha bean immediately on top and allow to set. Serve dusted with icing sugar if desired.

Quick biscuits
150 g margarine
70 g icing sugar
1 egg
1 tbsp rum
4 tbsp SATRO Cappuccino with a fine hint of cocoa
50 g ground almonds
150 g flour
A pinch of baking powder
1 packet chocolate drops

Preparation

Preheat the oven to 180 °C. Line a baking sheet with baking paper.
Place all the ingredients in a bowl and mix using a hand mixer until smooth. Place the mixture into a piping bag with a wide nozzle and squeeze small mounds onto the baking sheet, leaving a good gap between them.
Bake the cookies for around 15 minutes in the oven.

Tip
Storing them in a closed container will keep the cookies deliciously crispy for several days.

Ingredients
100 g whipping cream
1 vanilla pod
70g butter
1 tbsp Amaretto
200 g white chocolate couverture
100 g SATRO Latte Macchiato

Icing
approx. 300 g white chocolate couverture
200 g sugar

Preparation

Allow the cream and the vanilla pulp removed from the pod to boil briefly. Remove the pan from the heat. Add the butter, Amaretto, SATRO Latte Macchiato and roughly chopped white couverture. If the couverture does not melt entirely, you may need to return the pan briefly to the heat and continue to stir until the mixture is smooth. Place in the fridge for two hours, until the mixture has set.
Place the truffle mixture into a piping bag with a small nozzle and squeeze mounds about the size of a cherry onto baking paper. Allow to cool again.

Icing
Chop the couverture into pieces, melt in a water bath and temper. Place the truffles on a fork and dip into the couverture. Allow to drip. Roll in sugar just before the coating has completely set.

Store in the fridge for up to 14 days.