Mocca Valley

Melt chocolate in the microwave or over a water bath. Add the butter and soften. Stir in powdered sugar, salt and coffee powder dissolved in water. Add flour and wheat starch and mix well. Pour the still warm mixture into a piping bag (can’t be used when cold), use a serrated nozzle to pipe small valleys or flat rosettes onto a prepared baking sheet. Refrigerate for about 1 hour. Bake in preheated oven at 165 to 175 °C for 10 to 12 minutes on sight not too dark. Variations: Before baking, you can place half an almond in the center of the thalers. After baking, the bottom of the cookies can be dipped in light or dark chocolate icing (see recipe).

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