20 minutes
preparation
15 minutes
baking time
2 hours
resting time
You will need:
Baking tray, baking paper
Ingredients for the stollen biscuits
For 50 biscuits, 1 serving = 3 biscuits (5 g of sugar)
100 g raisins
100 g apricots
200 g marzipan
500 g wheat flour type 405
1 sachet baking powder
1 pinch of salt
100 g almond slivers
350 g butter, soft
Optional: a vanilla pod, 25 g candied lemon peel and 25 g candied orange peel (remember to track the sugar).
Preparation
Step 1:
Pour hot water over 100 g of raisins and let soak briefly.
Step 2:
Mix 500 g of wheat flour with 1 sachet baking powder.
Step 3:
Finely dice 100 g of apricots and 200 g of marzipan.
Step 4:
Add 100 g of almond slivers, 350 g of soft butter, apricot, and marzipan cubes to the flour mixture. Drain the raisins and add them as well.
Optionally, scrape some vanilla from a pod and add it. You can also add 25 g of candied lemon peel and 25 g of candied orange peel to the dough.
Step 5:
Knead all ingredients with the dough hook of the hand mixer until all ingredients are evenly mixed. If necessary, knead again with your hands.
Let the dough rest in the fridge for 2 hours.
Step 6:
Preheat the oven to 180 degrees (if possible, use the convection setting).
Shape the dough into even balls and place them on the baking tray lined with baking paper, spacing them slightly apart. Bake the cookies at 180 degrees convection for about 8-10 minutes. Allow the finished stollen biscuits to cool and store them in an airtight container.
The stollen biscuits taste even better on the second day. Well sealed, the cookies will keep for about a week.
If this recipe yields too many stollen biscuits for you, bake only half the recipe or treat someone with a delicious gift!