Summary

Ingredients

• 100 g butter
• 70 grams sugar
• 150 g quark
• 300 grams flour
• 1 teaspoon cinnamon powder
• 0.5 ½ pack baking powder
• 50 g almond (s), chopped
• 150 g apricot (s), dried
• 1 dash rum or milk
• 150 g powdered suar for rollin
• 150 g butter for rollin

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Instructions

1. Line two trays with baking paper. Cut the apricots into small pieces. Mix the butter for the dough with the sugar until frothy, stir in the quark.
2. Mix the flour with the cinnamon and the baking powder. Add the flour mixture, stir in briefly, then add the almonds and apricots. Knead with enough rum to make a well malleable, homogeneous, but not sticky dough.
3. Now preheat the oven to 180 ° C (convection so that you can bake two trays at the same time). Portion pieces of dough no more than the size of a tablespoon, shape into small stollen. Place on the prepared baking sheets and bake for about 10 - 13 minutes, the surface should be golden yellow.
4. Melt the remaining butter in a small saucepan and sieve the powdered sugar onto a slightly deep plate or a shallow bowl. Turn the Stollen Confectionery in the butter while it is still warm and then roll it in the icing sugar.
5. Store tightly closed and if you can do it, let it go for a day (but ours can`t do that ).