John Myers
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Amarena Marzipan Stollen; Christmas Cookies
The perfect amarena marzipan stollen; christmas cookies recipe with a picture and simple step-by-step instructions.
Filling:
- 130 g Drained amarena cherries
- 200 g Marzipan
- Powdered sugar
Dough:
- 100 g Chopped almonds
- 60 g Amarettini
- 200 g Soft butter
- 100 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 3 drops Bitter almond flavor
- 2 Pc. Eggs
- 250 g Lowfat quark
- 500 g Flour
- 3 tsp Baking powder
For painting:
- 100 g Butter
- 100 g Powdered sugar
- Finely chop the drained cherries and knead with the marzipan. Shape into a long roll (easier if you dust the work surface with a little powdered sugar).
- Roast the almonds in a pan without fat. Put the amarettini in a freezer bag and crumble (e.g. with a rolling pin).
- Mix the sugar, vanilla sugar, butter, bitter almond aroma, salt and eggs with the hand mixer (with the whisk) for a few minutes on the highest level until creamy. Briefly stir in the quark. Mix the flour and baking powder and sieve on the dough. Use the dough hook of the hand mixer to make a dough. Finally knead in the amarettini and chopped almonds briefly.
- Roll out the dough on a floured work surface (or on baking paper, then you can simply pull the stollen onto the baking sheet) into a rectangle approx. 35 cm x 25 cm. Not too thin. Place the marzipan roll made above on the lower third of the dough. Fold in the ends. Roll up the dough and bring it into the typical “stollen shape” (easy to do with the edge of your hand).
- Bake in the preheated oven at 200 degrees, middle rack for about 10 minutes. Then turn the heat down to 180 degrees and bake for 45 minutes.
- After baking, brush immediately with 50 g melted butter and dust with half of the powdered sugar. Wrap it tightly in aluminum foil and let it rest overnight. On the next day, brush with the remaining melted butter and dust with the remaining powdered sugar.
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