For years we used the original Nabisco Zwieback to make a version of Austrian Apricot dumplings (Knoedel). The recipe used 1 1/2 packages of Zwieback ground into crumbs mixed with 3 tablespoons flour, 1/2 tsp salt, 1 Tbsp sugar, 3/4 cup milk and 1 egg all mixed together and then allowed to stand for 20 minutes to absorb the liquid. The batter is then wrapped thinly around individual apricots with the pit replaced by a sugar cube. The dumplings are then dropped into boiling water and simmered at a slow boil for 20 minutes. The dumplings are cut open and served topped with Zwieback crumbs mixed with sugar and drizzled with brown butter. My question is whether I can use the Zwieback toasts made with your recipe to make my Apricot dumplings. Apricot season just hasn't been the same since Nabisco discontinued their Zwieback.

• Reply