Sweet nut spätzle with plum compote

Name: Sweet nut spätzle with plum compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Flour; 50 g ground hazelnuts; 4 Eggs (Gr. M); 50 g + 4 tablespoons sugar, salt; 4-6 Tbsp Mineral water; 500 g Plums (alternatively 1 glass; 720 ml); 300 ml apple juice; 2 TEASPOONS Cornstarch; 1/2 Cinnamon stick; 2 TABLESPOONS Hazelnut flakes; 2 TABLESPOONS Butter

AUTHOR
Lenora Decker

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Flour
50 g ground hazelnuts
4 Eggs (Gr. M)
50 g + 4 tablespoons sugar, salt
4-6 Tbsp Mineral water
500 g Plums (alternatively 1 glass; 720 ml)
300 ml apple juice
2 TEASPOONS Cornstarch
1/2 Cinnamon stick
2 TABLESPOONS Hazelnut flakes
2 TABLESPOONS Butter

Directions

1
Mix flour, ground nuts, eggs, 50 g sugar, 1 pinch of salt and mineral water with the dough hooks of the mixer. Then beat with a wooden spoon until the dough starts to bubble. Cover and let it rest for about 1 hour.
2
In the meantime, wash, halve and stone the plums for the compote. Stir 2 tablespoons apple juice and starch until smooth. Boil up the rest of the juice, 2 tbsp. sugar, cinnamon stick and plums. Simmer for about 4 minutes. Stir in the starch, bring to the boil and simmer for about 1 minute.
3
Take the pot off the stove.
4
Bring plenty of salt water to the boil in a large pot. Scrape or press portions of spaetzle from the dough directly into the boiling water. When the spaetzle rise to the top, lift them out, quench and let them drain.
5
Roast the hazelnut leaves in a large pan without fat, remove. Heat the butter in the pan. Add spaetzle, sprinkle with 2 tbsp. sugar and caramelise for approx. 5 minutes while turning. Remove the cinnamon stick from the compote and serve with spaetzle.
6
Sprinkle with nuts.