Marzipan-Nutella-Amaretto-Speculoos Stollen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 4 teaspoons baking powder
- 125 g suar
- 1 packet vanilla sugar
- 1 shot amaretto
- 0.5 teaspoon ½ cardamom
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ cinnamon powder
- 250 g low-fat quark
- 150 g butter, soft
- 200 g almond (s), round
- 2 egg (s)
For the filling:
- 150 g marzipan
- 10 speculoos
- 2 tablespoon amaretto
- 4 tablespoon Nutella
Also:
- butter, liquid
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C.
- For the dough, mix the flour with the baking powder and then add the remaining ingredients. The spices can be varied according to taste. If the dough is still too sticky to roll out, just add a little more flour. When the dough has the right consistency, it is rolled out into a square, preferably on the baking sheet.
- Now the filling is prepared by kneading the marzipan and rolling it out. Pack the speculoos biscuits in a freezer bag, place a kitchen towel over them and then chop the biscuits with your hand by knocking on them with force. Place the biscuit crumbs in a small bowl, add the amaretto and stir so that the biscuits soak up the liquid.
- Then the rolled out marzipan is placed in the middle of the dough, the cookie crumbs are poured over it and the Nutella is spread on top. When everything is well distributed, the cleat can be rolled up. Bake for 40-50 minutes until lightly brown.
- In addition, after baking the stollen can be coated with melted butter while it is still warm and then sprinkled with powdered sugar.
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