Juicy and golden brown: As dessert, with coffee - or just like that.

4 Persons


For 4 people
Ingredients alpine nuts
100 g of sugar
1 pinch of vanilla pulp
4 eggs
1 pinch of salt
250 g curd cheese
300 g of flour
1 packet of baking powder
approx. 3 kg clarified butter for baking
Powdered sugar for dusting

Ingredients blueberry and pear compote
2 pears
30 g cornstarch
200 ml of red currant juice
200 ml red wine
some organic lemon zest
100-150 g sugar
350 g frozen blueberries
20 ml Williams-Christ pear brandy


Step 1
Blueberry and pear compote
Remove the seeds from the pears and cut into wedges.
Step 2
Mix the cornstarch with 100 ml currant juice. Bring the rest of the currant juice, red wine, lemon zest and sugar to the boil once and set with the mixed cornstarch. Add the pears and frozen blueberries to the stock and cook for approx. 1-2 minutes until soft.
Step 3
 Remove the saucepan from the heat, add the schnapps and stir.
Step 4
Mix the sugar with the vanilla pulp, eggs, salt and curd until frothy.
Step 5
Mix the flour with the baking powder and stir in.
Cut nut-sized dumplings from the dough with a tablespoon and add them to the clarified butter, which has been heated to approx. 150 ° C. Bake the Almnussn on both sides for about 3 minutes until golden brown. Skim off with a slotted spoon, drain on a kitchen towel and sprinkle with powdered sugar.
Serve with the compote.
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