Mix together butter, powdered sugar, egg, and vanilla sugar, but do not beat until fluffy. Mix flour, almonds, and cappuccino powder, add to the mixture, and knead everything into a smooth dough.

Wrap the dough in cling film and refrigerate, preferably overnight, but at least for 3 hours.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) using top and bottom heat. Line a baking sheet with parchment paper.

Remove the dough from the refrigerator 20 minutes before processing, then knead it again. Next, roll it out to a thickness of about 3 mm on a floured work surface.

Cut out shooting star shapes and place them on the baking sheet. This amount is enough for approximately 5 baking sheets.

Bake the shooting stars in a hot oven on the middle rack for 6-8 minutes until light brown.

The cookies are very soft straight from the oven. Therefore, it's best to transfer them, along with the baking paper, to a work surface and let them cool completely.

Melt the chocolate and nougat in a double boiler. Place a little chocolate cream on the smooth side of one cookie and then press a second cookie, smooth side down, onto it.

Stick one mocha bean onto each cappuccino shooting star using a little chocolate cream.

Allow to dry completely and place in a cookie tin.