Marzipan Apricot Dumplings Lactose Free

For the marzipan apricot dumplings, knead the yolks, curd, vanilla sugar, semolina and flour into a firm dough and leave to soak for at least 30 minutes.

Wash and dry the apricots and carefully remove the seeds so that the apricot halves still hang together. Make small balls out of the marzipan and put them into the apricots.

Form the dough into a roll and divide it into 20 pieces, wrapping each apricot with dough. Put the dumplings into boiling salted water and reduce the heat a little. The dumplings should be simmering, not bubbling.

After about 20 minutes, the dumplings will float on the surface of the water and are done. In a large skillet, melt butter, stir whole wheat crumbs, almonds and powdered sugar briefly and add drained dumplings to crumbs.

Shake the pan to coat all the dumplings with the crumbs.

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