Crispy Stollen – the alternative to Christmas Stollen

Ingredients for 1 servings:

• 125 g hazelnuts
• 125 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• ½ bottle of rum flavoring, alternatively rum
• 1 pinch of cinnamon powder
• 100 g candied lemon
• 60 g almonds, chopped
• 125 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• g powdered sugar
• e.g. chocolate, chopped into pieces

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

without raisins

This Stollen is an alternative to the usual Stollen. It doesn’t need to rest, and it’s not baked with raisins. This makes the outside crispier than you’re used to. Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with baking paper. Chop the hazelnuts. Crack the eggs. Add the sugar and vanilla sugar and beat together. Add the rum flavoring, cinnamon, candied lemon peel, hazelnuts, almonds, flour, chocolate pieces, cornstarch, and baking powder and mix. Now place the dough evenly on the baking paper in the desired shape. Bake at 180°C on the middle rack for about 40 minutes. During baking, check with a skewer every now and then to see if it’s done. This will prevent it from becoming too hard. After baking, let it cool for about 10 minutes and then sprinkle with powdered sugar.