Almond – Cranberry – Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 2 egg (s)
- 125 g cranberries, dried, sweetened
- 250 g low-fat quark
- 50 g orane peel
- 50 g lemon peel
- 200 g almond (s) or pecans, chopped
- 2 tablespoon rum
- 500g flour
- 1 packet baking powder
- 250 g powdered suar
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix 125 g butter and sugar with the dough hook of the hand mixer. Stir in the eggs one at a time. Put 2 tablespoons of cranberries aside. Add the quark, orange peel, lemon peel, remaining cranberries, 150 g almonds and the rum and stir well. Mix in flour and baking powder and stir in.
- Roll out the dough in a rectangular shape (approx. 30 x 45 cm) on a floured work surface. Fold in the long side towards the middle twice and press firmly. Fold the other long side in towards the middle and press firmly.
- Place the stollen diagonally on a baking sheet lined with baking paper. Bake in a preheated oven at 175 degrees for about 1 hour. Melt 125 g butter.
- Take the stollen out of the oven, brush it with the melted butter while it is still warm and sprinkle with powdered sugar. Repeat the process until the sugar and butter are used up. Sprinkle with 2 tablespoons of cranberries and 50 g of almonds and serve warm or cold. Butter tastes very good with it.
- Tip: very tasty and healthy at the same time: replace the almonds with the same amount of chopped pecans. These nuts are high in unsaturated fatty acids.
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