Nougat Stollen

Ingredients for 1 servings:

• 500 g flour
• 1 packet of baking powder
• 175 g butter (175 g for the dough)
• 250 g low-fat curd cheese
• 2 eggs
• 125 g sugar
• 100 g almonds, chopped
• 1 tsp instant coffee powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g nut nougat
• 75 g amaretti biscuits
• 2 tbsp Amaretto
• 30 g almond flakes
• 25 g butter
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Christmas cookies

Chill the nougat. Using the dough hook of a hand mixer, combine the flour, almonds, coffee powder, eggs, sugar, vanilla sugar, quark, salt, baking powder, and 175g butter until smooth. Drizzle the amaretti biscuits with amaretto. Cut the nougat into pieces. Roll out the dough into a square (approx. 40 x 40 cm). Distribute the amaretti biscuits and nougat on top, press down lightly, and shape the dough into a loaf. Line a baking sheet with baking paper and place the Stollen on top. (I use a Stollen pan; it’s easier.) Bake in a preheated oven (electric stove: 200°C top/bottom heat – gas stove: mark 3) for about 40 minutes. In the meantime, roast the almonds without fat until golden brown. Melt the remaining butter. Remove the Stollen from the oven and spread with the butter. Sprinkle the flaked almonds over the dough and let it cool. Dust with powdered sugar.