Dissolve the cappuccino powder in 1 tablespoon of hot water. Mix the butter, powdered sugar, a pinch of salt and vanilla sugar with the dough hook of the hand mixer to a smooth mass. Stir in the egg yolks. Briefly knead in the flour and the dissolved cappuccino powder. Cover the dough with foil and chill for 1 hour, then shape into 2 rolls approx. 30 cm long, chill for another hour.
Cut the two rolls of dough into approx. 3/4 cm thick slices and place on baking sheets lined with baking paper. Dip a meat mallet in flour and use it to create a pattern in the cookies.
Bake the biscuits in a hot oven at 180 ° for 8-10 minutes, allow to cool.
Chop the mocha chocolate and melt over a hot water bath. Also chop the nougat and stir in evenly. Cover and chill the cream until it is ready to use. Remove a little of the cream and set aside. Pour the rest into a piping bag with a small nozzle. Squirt the cream onto half of the cookies on the smooth side. And put a cookie on each one without cream.
Stick the mocha beans with the rest of the cream on the cookies and let them set.
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