For the pumpkin balls, beat eggs, sugar, vanilla sugar, lemon zest and salt until foamy. Add curd, hazelnuts and pumpkin and fold in the flour with baking powder.
Heat fat for baking, cut out dough with two teaspoons and place in hot fat. Bake for 4 – 5 minutes until golden brown, drain on paper towels, arrange the pumpkin balls and serve sprinkled with powdered sugar and cinnamon.
Preparation Tip:
It is best to serve the pumpkin balls fresh from the pan, because they taste best warm.
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