Quarkstollen confectionery

Ingredients for 1 servings:

• 400 g wheat flour
• 1 ½ packets of baking powder
• 100 g hazelnut brittle
• 50 g hazelnuts, chopped
• 100 g walnuts, ground
• 1 pinch of salt
• 1 pinch(s) white pepper, finely ground
• 1 tsp cinnamon powder
• 6 cl Madeira
• 100 g sultanas
• 120 g butter, room temperature, mildly soured
• 100 g marzipan paste
• 100 g sugar
• 30 g vanilla sugar
• 200 g quark, room temperature
• 100 g candied orange peel, diced
• 75 g chocolate chips
• 200 g butter, mildly soured
• 150 g icing sugar for dusting

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

with marzipan and Madeira

Place the sultanas in the Madeira wine and let them soak for about 2 hours. Place the first eight ingredients from the list in a container and mix. Crumble the lukewarm marzipan mixture and mix it with the room-temperature butter, the room-temperature quark, the sugar, and the vanilla sugar. Beat this mixture with a mixer until fluffy. Now add the prepared mixture of the first eight ingredients and knead everything into a dough. Once the ingredients have formed a smooth, even dough, add the soaked sultanas, the finely chopped candied orange peel, and the chocolate chips and knead in. If the dough is too wet, add a little more flour and knead in as well. Form this dough into balls, place them on a baking tray lined with baking paper, and bake one at a time. On the middle shelf at 200°C (top/bottom heat), one batch of the confectionery should be ready in 15-20 minutes. Once the confectionery is ready, brush it with melted butter immediately. After another 10 minutes, when the butter has absorbed into the pastry, dust it with powdered sugar. The confectionery can be eaten warm. It will keep for several weeks if stored in a cool, airtight container.