Beat the curd, butter and egg well. Add 1 pinch of salt, grated lemon zest and the flour.
Knead well and put in the refrigerator for about 1/2 hour. Pit the apricots and fill with a piece of marzipan (as big as the pit) cover with curd dough and place in boiling salted water.
Cook slowly until the dumplings float (about 20 minutes). In the meantime, fry the breadcrumbs in butter and add cinnamon. You can also add a little sugar.
Sprinkle with powdered sugar when serving.
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