Amaretto Nougat Stollen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g nouat (nut nouat), firm
- 500 g flour, pack bakin powder
- 100 g almond (s), chopped
- 1 teaspoon coffee powder, soluble
- 2 egg (s)
- 125 g suar
- 1 point vanilla sugar
- 200 g butter, soft
- 75 g biscuit (s) (Amarettini)
- 2 tablespoon amaretto
- 3 tablespoon almond (s) (flakes)
- 2 tablespoon powdered sugar
- 250 g quark (low-fat quark)
Print Recipe
Pin Recipe Instructions
- Chill the nougat. Knead the flour, almonds, coffee, eggs, sugar, vanilla sugar, quark, 1 pinch of salt, baking powder and 175 g butter in pieces to form a smooth dough. Drizzle the amarettini with the amaretto liqueur, cut the nougat into pieces.
- Roll out the dough to approx. 40 x 40 cm. Spread the amarettini and nougat on top, press in lightly. Overturn the dough and shape into a stollen.
- Place on a greased baking sheet. Bake in a preheated oven (electric stove 200 degrees / hot air: 175 degrees) for about 40-45 minutes.
- Toast the almonds. Melt 25 g butter. Brush the stollen with butter, sprinkle with flaked almonds. Let cool down. Dust with powdered sugar.
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