Cream butter with sugar, salt and vanilla sugar, add yolks and stir in chestnut puree. Finally, fold in the flour. Fill the mixture into a piping bag with a star-shaped nozzle and pipe small sticks onto a prepared baking tray. Bake in the preheated oven at 165 to 175 °C for 10 to 12 minutes on sight.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave at very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
If you shape the bars a little longer, you will have an excellent addition to vanilla ice cream with Amarena cherries.