Stollen with Marzipan Filling

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.

Authentic German Stollen Bits with Marzipan Filling Recipe

Marzipan Stollen Bites

Angela Schofield

4.77 from 13 votes

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Course Cookie

Cuisine German

Servings 50 Cookies

Ingredients

  

1x2x3x

• 2 eggs
• 14 tbsp. cold butter
• 1 cup flour
• 1 ½ cups almond flour
• ⅔ cup powdered sugar
• 1 pinch of salt
• 11 oz. marzipan
• 2 tbsp. lemon juice
• 2 tbsp. pure almond extract

Topping

• Powdered sugar to taste

Instructions

 

• Separate eggs into two small bowls.
• Cut cold butter into ½-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 ¼-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.

Nutrition

Serving: 1grams

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