Amarettini mini stollen

1.

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.

2.

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.

3.

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.

4.

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.

5.

Repeat the process several times. Garnish with amarettini and walnut halves before serving.