Marzipan Stollen Bites Recipe

Stollen with Marzipan Filling All Tastes German

WebDec 17, 2017 · 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 …

Rating: 4.6/5(24)
1. Separate eggs into two small bowls.
2. Cut cold butter into 1/2-inch cubes.
3. To a large bowl add flour, almond flour, powdered sugar, salt, egg yolks and cold butter.
4. Knead to a smooth dough.

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Vegan Stollen Bars Domestic Gothess

WebDec 23, 2020 · Whisk together caster sugar, melted vegan block butter, thick non-dairy yogurt, orange extract, almond extract, glycerine, mixed …

1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20 cm / 8 inch square cake tin and line it with baking parchment.
2. Chop the marzipan into 1-2 cm dice, spread it out on a tray and pop it in the freezer while you get on with making the dough.
3. Whisk together the caster sugar, melted vegan block butter, non-dairy yogurt, orange extract, almond extract, glycerine, mixed spice, ground cardamom and salt in a large bowl until well combined.
4. Whisk in the ground almonds and baking powder then stir through the dried cranberries, sultanas and roughly chopped pistachios.

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Stollen Bites With Pistachio Marzipan Recipe Cuisine …

WebDec 13, 2019 · Bake for 5-6 minutes or until they start to brown. 8. Meanwhile make the coating. Mix the caster sugar with the spices in a …

1. Mix all the ingredients for the starter dough in a large bowl. Cover with cling film and leave for an hour in a warm place. In the meantime grind the cardamom seeds in a pestle and mortar and mix with the other spices and the sugar. Chop the raisins or sultanas roughly, finely chop the almonds. Stir the lemon zest into the fruit and almond mix in a small bowl. Set aside.
2. Add the spice mix to the starter dough together with the ingredients for the main dough apart from the butter. Mix with your hands or in a standing mixer with the dough hook attachment for about 2 minutes. Add half the butter and knead or mix for a couple of minutes before adding the rest of the butter. Knead or mix until all the butter is mixed in and the dough is beginning to look silky smooth, stops sticking to your hands or bounces off the sides of the standing mixer bowl. Cover the bowl with a clean sheet of cling film and set aside to rise for 30 minutes.
3. When the dough has risen, mix in the fruit, almonds and the lemon zest. Return the dough to the cleaned bowl, cover loosely with cling film and leave to rest for 30 minutes.
4. Now make the marzipan. Grind the pistachios with the icing sugar in a spice or coffee grinder and place with the egg yolks in a bowl. Mix with a spatula, gradually adding the lime juice, until the marzipan is smooth with a doughy consistency. Divide the marzipan in four portions, then roll on a work surface dusted lightly with icing sugar into thin sausages. Wrap each in cling film and refrigerate.

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