Cappuccino Spritz Cookies

Preheat oven to 175°C fan (conventional: 200°C) and line one or two baking sheets with parchment paper.

Beat the soft butter with powdered sugar, vanilla sugar and a pinch of salt with the whisk attachment of a hand mixer until fluffy.

Add the egg (or eggs) one at a time, mixing in between until a smooth batter forms.

Mix the flour, ground almonds and instant espresso powder in a bowl.

Stir the flour–almond–espresso mixture into the butter–egg mixture in portions until a pipeable dough forms.

Fill the dough into a piping bag fitted with a large star tip and pipe S-shapes or rings with some space between them onto the sheets.

Bake the cookies by sheet for 8–10 minutes, until the edges just start to colour.

Remove from the oven and let the cookies cool completely on a wire rack.

If desired, melt couverture and decorate the cookies with it, then let them dry.