Stollen or Christstollen are one of the most popular German Christmas treats. Dresdner Christstollen is famous all over the world and I posted already a recipe for it here. In this recipe post I will show you how you can make the delicious Christmas cake in a mini bite-sized version.
How Are Stollen Bites called in German?
Stollen bites are called Stollenkonfekt, (n – das Stollenkonfekt) in German.
No Eggs Or Yeast Included In This Recipe
The recipe does NOT include any egg and no yeast like you would find in other traditional recipes.
I usually use all-purpose flour. If you have a gluten allergy or would like a lower-carb version you might be able substitute the all-purpose flour for 2 cups of almond flour plus 1/3 cup coconut flour. If your dough will be still too soft add more almond or pecan flour.
You can use your favorite nuts in this recipe. No matter if you use walnuts, pecans, almonds or hazelnuts. They all taste amazing in this recipe. I chop the nuts only roughly as I like the different textures in the cookies. But you can chop them finely if you prefer a smoother texture.
If you can´t find quark in your local supermarket you can use Greek yogurt instead. I prefer the 5% yogurt as it comes the closest to German quark.
If you don´t like raisins or just love variety you can use cranberries instead or other dried fruit that you cut into small pieces.
Authentic German Christmas Stollen Recipe
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. cinnamon
- 7 tbsp. butter
- 1/3 cup sugar
- 2/3 cup quark
- 1 tbsp. rum or apple juice
- 1 tbsp. lemon zest
- 2 tsp. vanilla extract
- 2/3 cup chopped walnuts or chopped almonds
- ½ cup raisins
- 1 cup hot water
- ½ cup powdered sugar
- 4 tbsp. butter
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Place raisins in a small bowl, add the hot water and set aside.
- To a medium sized bowl add flour, baking powder and cinnamon and blend.
- In a large bowl beat butter with sugar until light and fluffy.
- Add quark, rum, vanilla extract, and lemon zest to the butter-sugar and mix well.
- Sift the flour on top and blend briefly.
- Add ground almonds and drained raisins and knead until combined.
- Shape the dough into mini-stollen or stollen bites and place on a with parchment lined baking sheet.
- Brush the stollen with butter and bake at 350F for 18-25 min. if you make mini-stollen or 10-15 min. if you are making stollen bites.
- Allow the mini-stollen to cool for about 5-10 min.
- In the meantime, melt butter.
- Brush the warm stollen with butter and sprinkle genously with powdered sugar.
Store in an airtight container or cookie tin. Allow the stollen to rest for at least 1 day before consumption.