Preparation
- Beat 50 g butter at room temperature with 30 g sugar until creamy. Add the egg and liqueur and stir in. Add the curd cheese (pour off any liquid that has collected) and mix well. Then mix in the flour and 85 g spelt breadcrumbs, knead well and place the dough in the fridge for approx. 1 hour.
- Shape the chilled dough into a 15 cm long roll and cut 15 slices, each 1 cm thick (approx. 35 g per slice). Place a hazelnut ball in the middle of each slice of dough, fold the surrounding dough over it and roll into a dumpling.
- Bring the water to the boil in a pot, reduce the heat, place the dumplings in the pot and leave to stand for approx. 15 mins (the water must no longer boil).
- In the meantime, melt 60 g butter. Mix 60 g hazelnuts, 60 g spelt breadcrumbs and 20 g sugar, add to the melted butter, mix well and toast lightly.
- Remove the dumplings from the water with a slotted spoon, roll in the nut and breadcrumbs mixture and serve with the dessert sauce.
