Nougat Stollen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 packet baking powder
- 175 g butter ( which for the douh)
- 250 g low-fat quark
- 2 egg (s)
- 125 g suar
- 100 g almonds, chopped
- 1 teaspoon coffee powder, instant
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 200 g nut nouat
- 75 g amarettini
- 2 tablespoon amaretto
Moreover:
- 30 g flaked almonds
- 25 g butter
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Chill the nougat. Process the flour, almonds, coffee powder, eggs, sugar, vanilla sugar, quark, salt, baking powder and 175 g butter with the dough hook of the hand mixer to a smooth dough.
- Drizzle the amarettini with the amaretto. Cut the nougat into pieces.
- Roll out the dough into a square (approx. 40 x 40 cm). Spread the amarettini and nougat on top, press in lightly and shape the dough into a loaf. Line a baking sheet with parchment paper and place the stollen on it. (I use a stud mold, it`s easier)
- Bake in a hot oven (electric stove: 200 ° C top / bottom heat - gas stove: level 3) for about 40 minutes.
- In the meantime, roast the almonds until golden brown without fat. Melt the rest of the butter. Take out the stollen and brush with the butter. Sprinkle flaked almonds over the top and let cool down. Dust with powdered sugar
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