John Myers
Ingredients for 1 servings:
- 150 g Flour, gluten-free (Schär Mix C)
- 1 tsp baking powder
- 1 tsp cinnamon
- 50 g sugar
- 50 g butter, lactose-free
- 70 g quark, lactose-free
- 1 bottle of butter-vanilla flavoring
- 1 bottle of bitter almond flavor
- some orange flavor, a few drops
- 25 g almonds, chopped
- 70 g raisins
- 80 g butter, lactose-free, melted
- 100 g powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cream the butter and sugar until fluffy, then add the quark and stir in. Combine the flour, baking powder, and cinnamon and stir in briefly, then add the almonds, raisins, and flavoring and mix in. The dough should be smooth and not sticky. Now divide into walnut-sized portions, shape them into small rolls, and flatten them slightly. Place the rolls on a baking sheet lined with baking paper and bake in an oven preheated to 180 degrees Celsius (convection oven) for 10-15 minutes. In the meantime, put the powdered sugar in a bowl and melt the butter in a plastic bowl in the microwave. While the mini stollen are still warm, dip them in the melted butter and then roll them in the powdered sugar. Only then allow them to cool completely on a wire rack.
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