Chocolate Cookies

Coarsely chop couverture and melt over a hot water bath or in the microwave. Allow to cool slightly. Cream butter, powdered sugar and pinch of salt until very fluffy and mix in couverture. Sift flour and starch and mix into the dough together with the nuts. Fill the dough into a piping bag with a star-shaped nozzle and pipe small heaps of approx. 2 cm Ø onto a prepared baking tray. (The distance between the cookies should be slightly larger, as the cookies will rise). Chill for about 30 minutes before baking. Bake in the preheated oven at 165 to 175 °C for 8 to 10 minutes, not too dark. Spread half of the cooled cookies with Nutella or nougat cream on the flat side and place the other half on top, also with the flat side. Decorate with chocolate glaze if desired.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.

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