• Image of Cooked Spätzli


Spätzli are a traditional Swiss (and German – Spätzle) home-made pasta that is easy to make, looks creative and tastes great fresh or fried.

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  • 1. Preheat oven to 160°C (325°F)
  • 2. Prepare large baking sheet with parchment paper
  • 3. Take a large bowl and combine flower, baking powder, salt, lemon zest, hazelnuts and pecans
  • 4. In a medium bowl and using a hand mixer, beat eggs until fluffy and lightly coloured. Now slowly add the sugar, followed by the oil, lemon juice and vanilla.
  • 5. Make a cavity in the flower mix and pour in the liquid
  • 6. Fold in the flower and mix until liquid is mostly absorbed, then add the cherries and stir until well combined
  • 7. Moisten hands and divide dough in half
  • 8. Pick up first half and on a clean surface quickly form into a log about 30 cm long
  • 9. Place log on parchment paper lined baking sheet and shape into a flattened loaf about 10 cm (4 in.) wide by 35 cm (14 in.) long, moistening hands as necessary.
  • 10. Repeat with second half of dough, keeping loafs about 5 cm (2 in.) appart
  • 11. Bake for 35 - 40 min. or until the loafs start start to show cracks and tops take on a golden colour
  • 12. Remove from stove and let cool until loafs are safe to handle
  • 13. Using a bread knife, cut loafs at an angle into slices about 15 - 20 mm (1/2 - 3/4 in) thick wiping knife with a damp cloth if it becomes sticky
  • 14. Put slices back on the baking sheet, standing them up and spacing them about 5 mm (1/4 in) apart
  • 15. Reduce the oven temperature to 150°C (300°F) and bake biscotti for an additional 30 - 35 minutes until dry to touch
  • 16. Remove from stove, cool completely and enjoy. Store airtight in a dry place.

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