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.
Preparation Tip:
If you shape the bars a little longer, you will have an excellent addition to vanilla ice cream with Amarena cherries.
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