Amarettini mini stollen

  • 400 g dried soft apricots
  • 4 EL Almond liqueur (e.g. amaretto)
  • 200 g Walnuts
  • 325 g Butter
  • 500 g flour
  • 1 package Baking powder
  • 150 g Sugar
  • 1 packet vanilla sugar
  • 1 Pinch Salt
  • 1 TL Christmas stollen spice
  • 2 eggs (size M)
  • 250 g lean quark
  • 75 g Amarettini
  • 200 g Icing sugar
  • flour
  • baking paper
  • Amarettini and walnut halves
105 minutes
Roughly chop the apricots. Put in a bowl and drizzle with liqueur. Roughly chop the walnuts. Put 125 g butter in flakes, flour, baking powder, sugar, vanilla sugar, salt, Christmas stollen spice, eggs and quark in a mixing bowl and knead into a smooth dough with the dough hook of the hand mixer.
Knead in the apricots and nuts. Then place on a well-floured work surface, flatten it a little, distribute the Amarettini evenly on top and knead carefully. Divide the dough into three equal parts.
Roll out each piece of dough on a well-floured work surface into a rectangle (approx. 25x15 cm). Then shape into a stollen. Place the Stollen on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 55-65 minutes.
If necessary, cover the stollen after about 35 minutes of baking time. Then take them out of the oven and place on a grid. Melt 200 g butter, spread it thinly on the still warm stollen and dust with a little icing sugar.
Repeat the process several times. Garnish with amarettini and walnut halves before serving.
1 portion approx:
  • 240 kcal
  • 1000 kJ
  • 4 g protein
  • 12 g fat
  • 28 g carbohydrates


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