Marzipan Stollen Bites

These Stollen bites keep very well for several weeks. If you can resist them 🙂 They never last more than a couple of days in our house.

Marzipan Stollen Bites

Angela Schofield
Course Cookies
Cuisine German
Servings 50 Cookies


  • 2 eggs
  • 14 tbsp. cold butter
  • 1 cup flour
  • 1 1/2 cups almond flour
  • 2/3 cup powdered sugar
  • 1 pinch of salt
  • 11 oz. marzipan
  • 2 tbsp. lemon juice
  • 2 tbsp. pure almond extract


  • Powdered sugar to taste


  • Separate eggs into two small bowls.
  • Cut cold butter into 1/2-inch cubes.
  • To a large bowl add flour, almond flour, powdered sugar, salt, egg yolks and cold butter.
  • Knead to a smooth dough.
  • Separate dough into four pieces and shape each quarter into a rectangle.
  • Cover each rectangle with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350F and line baking sheets with parchment paper or a silicone mat.
  • Crumble the marzipan between your fingers and mix with egg whites, lemon juice and almond extract to a creamy consistency.
  • On a lightly floured surface, roll out one square of dough to 1/4-inch in thickness.
  • Spread one-quarter of the marzipan mixture on top of the dough and roll up carefully.
  • Cut the roll into 1-inch slices and place on the prepared baking sheets.
  • Repeat until all dough is processed.
  • Bake for about 12-15 min.
  • Allow cookies to cool on baking sheets.
  • Sprinkle heavily with powdered sugar.