First, put the curd in a tea towel, beat together and press firmly. It is best to weigh it down with a heavy object for at least 1 hour. Then strain.
Mix all ingredients for the dough and chill for 2 hours.
Form small dumplings and put them in boiling salted water. Let stand on low heat for about 8 minutes.
Remove with a lattice scoop and then drain well.
In a frying pan, dry roast the grated nuts and the white bread crumbs until golden and crispy, season with a little salt, cinnamon and sugar.
Roll the dumplings in the crumbs, arrange and serve.