Amaretto nougat stollen

For 20 slices
  • 200 g Nut nougat (firm)
  • 500 g flour
  • 100 g chopped almonds
  • 1 TL instant coffee
  • 2 eggs, 125 g sugar (size. M)
  • 1 packet Vanilla sugar
  • 250 g firm low-fat quark
  • salt, 1 packet of baking powder
  • 175 g + 25 g soft butter
  • 75 g Amarettini (small Italian almond biscuits)
  • 2 EL Amaretto liqueur
  • 3 Tbsp (30 g) almond flakes
  • 2-3 EL powder to cker
75 minutes
light
1.
Chill the nougat. Knead the flour, almonds, coffee, eggs, sugar, vanilla sugar, quark, 1 pinch of salt, baking powder and 175 g butter in pieces to form a smooth dough
2.
Drizzle the amarettini with liqueur. Cut the nougat into pieces. Roll out the dough to approx. 40 x 40 cm. Spread the amarettini and nougat on top, press in gently. Overturn the dough and shape into a stollen
3.
Place on a greased baking sheet. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 40-45 minutes
4.
Roast the almonds. Melt 25 g butter. Brush the stollen with butter, sprinkle with almonds. Let cool down. Dust with powdered sugar
1 slice approx:
  • 320 kcal
  • 1340 kJ
  • 7 g protein
  • 16 g fat
  • 34 g carbohydrates

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