PureSpelt praline stars
for approx. 65 stars
125 g of butter, soft
100 g of sugar
1 pinch of salt
1 teaspoon of vanilla sugar
1/2 teaspoon of cinnamon
1 egg, whisked
250 g of PureSpelt white flour
Sugar and flour for rolling out the dough
50 g of butter, soft
75 g of icing sugar
200 g of dark chocolate, melted
1 table spoon of cherry liquor or orange juice
Coloured sugar beads
Dough: stir the butter until peaks form. Add the sugar, salt, vanilla sugar and cinnamon. Add the egg and continue to stir until the mixture takes on a light colour. Add the PureSpelt flour and stir to form a dough; do no knead. Wrap the dough in cling film and place in the refrigerator for 1-2 hours.
Roll out the dough in portions on a coating of sugar and a little flour until it is 3-4 mm thick. Cut out stars to any desired size and lay them on a tray lined with baking paper. Place in the refrigerator.
Bake for 10-12 minutes in the middle of an oven pre-heated to 200°C. Remove from the oven and allow to cool on a grid.
For the praline topping stir the butter until peaks form. Add the icing sugar and continue to stir until the mixture takes on a light colour. Add the chocolate and the cherry liquor or orange juice. If required place the mixture in the refrigerator for a short time until it is slightly firm. Stir until it is smooth, fill into a pastry bag with a serrated nozzle and pipe on to the stars. Decorate with sugar beads and keep refrigerated until ready to serve.
IG Dinkel, Judith Gmür-Stalder