Christmas and the Advent season are not perfect if there is no Christmas Stollen to nibble on. It’s a typical German thing. We don’t have the same Stollen every year – we like to switch it up sometimes. This year we will probably bake a simple Almond Marzipan Stollen again. Juicy, aromatic, and extremely tasty. A Christmas bake definitely worth trying and maybe a good option for those who hate raisins ;P
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen4.jpg)
I have to be honest – this classic Christmas bake does not only have fans. This typical German bake for Christmas is quite special… especially the ones with raisins, candied orange peel, and candied lemon peel. I love it, but I know many people who think this classic bake is too heavy and too sweet. I can’t eat much at once tbh, because it is actually quite sweet, but once a year I love that. One slice here and there… perfect ;)
Eating sweets in moderation is the best way to eat sweets anyway, right? It is better to enjoy something in small portions instead of overeating something and then regretting it ;P
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen2.jpg)
Well. Here in Germany, you can get Christmas Stollen in every supermarket from late October on (sometimes even earlier). This means there are a lot of options and not everyone wants to make one at home – I totally get it. A good Stollen needs time – like every yeast bread etc. If you bake a Stollen at home you not only have to spend time in the kitchen preparing and baking it. A good Stollen requires additional time to ripen and develop flavors… that’s something you have to consider when thinking about making one at home.
So why should you bake a Stollen at home then? They are available everywhere! Well – you have full control over the ingredients, for example. If you make it yourself you know what’s in there and where the ingredients are coming from. If you want to use organic products only – go for it. If you prefer cranberries to raisins you can easily replace them. Store-bought Stollen doesn’t give you that many options ;P
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen3.jpg)
If you haven’t been scared away so far and still want to bake a traditional Stollen, you can also try my other recipes here on the blog. One Stollen alone is normally not enough for the whole Advent season. They are also a great gift for family and friends ;)
INGREDIENTS / ZUTATEN
For the boozy almonds:
1.8 oz. (50g) almonds, sliced
1 tbsp. rum
For the dough:
17.6 oz. (500g) spelt flour
1/4 cup (50g) sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 pinch of nutmeg
1 pinch of salt
0.74 oz. (21g) fresh baker’s yeast
5.74 fl. oz. (170ml) lukewarm milk
6.7 oz. (190g) butter, at room temperature
3.5 oz. (100g) ground almonds
1 medium egg
2-3 drops of bitter almond oil
7 oz. (200g) marzipan, grated
For the coating:
1.8 oz. (50g) butter, melted
confectioners’ sugar for dusting
Für die beschwipsten Mandeln:
50g Mandeln, gehobelt
1 EL Rum
Für den Teig:
500g Dinkelmehl (Type 630)
50g Zucker
1/2 TL Zimt
1/4 TL Kardamom
1 Prise Muskatnuss
1 Prise Salz
1/2 Würfel Hefe (21g)
170ml lauwarme Milch
190g weiche Butter
100g Mandeln, gemahlen
1 Ei (M)
2-3 Tropfen Bittermandelöl
200g Marzipan, geraspelt
Für die Ummantelung:
50g Butter, geschmolzen
Puderzucker zum Bestreuen
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen1.jpg)
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen5.jpg)
DIRECTIONS / ZUBEREITUNG
1. Add the sliced almonds and rum to a small container the night before you want to bake the Stollen. Let the almonds infuse with the alcohol overnight. Also place the marzipan in the freezer overnight, so it’s easier to work with the next day.
2. The next day mix spelt flour, sugar, cinnamon, cardamom, nutmeg, and salt in the bowl of a food processor (with dough hooks). Make a well into the flour and crumble the yeast into it. Add the lukewarm milk and mix yeast and milk a bit. Cover the bowl and let the yeast do its work for about 15 minutes. In the meantime, warm the butter a little (e.g. in the microwave) so it’s nice and soft. Roughly grate the marzipan from the freezer.
3. Add the softened butter, ground almonds, egg, almond oil, and the grated marzipan to the bowl and let the machine knead for about 8 minutes. You want a nice and smooth dough. It will be quite soft, but that is ok as long as it comes off the sides of the bowl easily. Add the soaked almonds (including any leftover rum) and knead briefly to incorporate them into the dough. Cover the bowl again and let the dough rise in a warm place for about 60 minutes.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and dust it with a little flour. Place the dough on the paper and pull it or roll it out into a rectangle with a size of about 30x20cm (12×8 inches). Then roll up this rectangle from the shorter side. Stop in the middle and press both sides slightly together to create the typical Stollen shape – higher on one side than the other. Place a large strip of aluminum foil around the dough to keep it in shape during the bake. Since the dough is quite soft it will try to go everywhere without containment ;) If you got a Stollen baking pan* you can use it here, of course. Bake the Stollen in the lower third of the oven for about 40-50 minutes.
5. While the Stollen is baking, melt the butter for the coating. The Stollen is done when it has a nice golden brown color and sounds hollow when you tap the bottom. Remove it from the oven and immediately brush it with the melted butter and sprinkle with confectioners’ sugar. I normally do this several times to get a nice and thick coating. Let the Stollen cool down completely on a cooling rack, then wrap in aluminum foil and let it ripen in an airtight container or plastic bag for about 2-3 days. Sprinkle again with a little powdered sugar before cutting and serving.
1. Für die “beschwipsten” Mandeln die Mandelblättchen und den Rum am Vorabend in ein kleines Gefäß geben, vermischen und über Nacht ziehen lassen. Das Marzipan über Nacht ins Gefrierfach legen – dadurch kann man es später einfacher raspeln.
2. Mehl, Zucker, Zimt, Kardamom, Muskatnuss und Salz in der Schüssel einer Küchenmaschine (mit Knethaken) vermischen, eine Mulde hineindrücken und dann die Hefe hineinbröckeln. Die lauwarme Milch dazugeben und die Hefe etwas mit der Milch verrühren. Abdecken und etwa 15 Minuten gehen lassen. In der Zwischenzeit die Butter etwas erwärmen (z.B. in der Mikrowelle), damit sie schön weich ist. Das Marzipan aus dem Gefrierfach grob raspeln.
3. Weiche Butter, gemahlene Mandeln, Ei, Bittermandelöl und geraspeltes Marzipan zur Schüssel dazugeben und etwa 8 Minuten zu einem glatten Teig verkneten – der Teig wird recht weich sein, sollte sich aber vom Schüsselrand lösen. Die in Rum eingeweichten Mandelblättchen dazugeben und kurz unter kneten, bis sich der Teig wieder vom Rand löst. Den Teig abgedeckt an einem warmen Ort für etwa 60 Minuten gehen lassen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und mit ein wenig Mehl bestäuben. Den Teig daraufsetzen und zu einem Rechteck mit etwa 30x20cm auseinanderziehen/ausrollen. Das Rechteck dann von der kürzeren Seite aufrollen – etwa bis zur Mitte und dann alles etwas zusammendrücken, um eine typische Stollenform zu bekommen, die auf einer Seite höher ist als auf der anderen. Ein großes Stück Alufolie (es muss etwas länger als der Umfang des Stollens sein) zu einem Streifen von etwa 5-6cm Breite zusammenfalten und dann um den Teig legen. Der Stollenteig ist recht weich und würde beim Backen zu breit laufen ohne Eindämmung. Wer eine Stollenbackform* hat, kann diese hier natürlich auch verwenden. Den Stollen im unteren Drittel des Ofens für etwa 40-50 Minuten backen.
5. Während der Stollen backt die Butter schmelzen. Der Stollen ist fertig, wenn er eine schöne Farbe bekommen hat und hohl klingt, wenn man auf die Unterseite klopft. Aus dem Ofen holen und sofort mit der geschmolzenen Butter bestreichen und mit Puderzucker bestreuen. Ich mache das immer in zwei Durchgängen und streue beim zweiten Mal dann etwas mehr Puderzucker über den Stollen. Auf einem Kuchengitter komplett auskühlen lassen, dann in Alufolie einschlagen und in einer luftdichten Dose oder Plastikbeutel für etwa 2-3 Tage reifen lassen. Vor dem Anschneiden noch einmal mit etwas Puderzucker bestreuen.
![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/HK_221119_Mandel-Marzipan-Stollen6.jpg)
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Here is a version of the recipe you can print easily.
Print![Einfacher Mandel Marzipan Stollen | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2023/11/SQ_221119_Mandel-Marzipan-Stollen-150x150.jpg)
Classic Almond Marzipan Christmas Stollen
- Prep Time: 00:40
- Cook Time: 00:50
- Total Time: 15:00
- Yield: 1 1x
- Category: Bread
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic Christmas treat: a sweet Almond Marzipan Christmas Stollen. A well-known Christmas staple that is served at Christmas and the Advent weeks before.
Ingredients
For the boozy almonds:
1.8 oz. (50g) almonds, sliced
1 tbsp. rum
For the dough:
17.6 oz. (500g) spelt flour
1/4 cup (50g) sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 pinch of nutmeg
1 pinch of salt
0.74 oz. (21g) fresh baker’s yeast
5.74 fl. oz. (170ml) lukewarm milk
6.7 oz. (190g) butter, at room temperature
3.5 oz. (100g) ground almonds
1 medium egg
2–3 drops of bitter almond oil
7 oz. (200g) marzipan, grate
For the coating:
1.8 oz. (50g) butter, melted
confectioners’ sugar for dusting
Instructions
1. Add the sliced almonds and rum to a small container the night before you want to bake the Stollen. Let the almonds infuse with the alcohol overnight. Also place the marzipan in the freezer overnight, so it’s easier to work with the next day.
2. The next day mix spelt flour, sugar, cinnamon, cardamom, nutmeg, and salt in the bowl of a food processor (with dough hooks). Make a well into the flour and crumble the yeast into it. Add the lukewarm milk and mix yeast and milk a bit. Cover the bowl and let the yeast do its work for about 15 minutes. In the meantime, warm the butter a little (e.g. in the microwave) so it’s nice and soft. Roughly grate the marzipan from the freezer.
3. Add the softened butter, ground almonds, egg, almond oil, and the grated marzipan to the bowl and let the machine knead for about 8 minutes. You want a nice and smooth dough. It will be quite soft, but that is ok as long as it comes off the sides of the bowl easily. Add the soaked almonds (including any leftover rum) and knead briefly to incorporate them into the dough. Cover the bowl again and let the dough rise in a warm place for about 60 minutes.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and dust it with a little flour. Place the dough on the paper and pull it or roll it out into a rectangle with a size of about 30x20cm (12×8 inches). Then roll up this rectangle from the shorter side. Stop in the middle and press both sides slightly together to create the typical Stollen shape – higher on one side than the other. Place a large strip of aluminum foil around the dough to keep it in shape during the bake. Since the dough is quite soft it will try to go everywhere without containment ;) If you got a Stollen baking pan* you can use it here, of course. Bake the Stollen in the lower third of the oven for about 40-50 minutes.
5. While the Stollen is baking, melt the butter for the coating. The Stollen is done when it has a nice golden brown color and sounds hollow when you tap the bottom. Remove it from the oven and immediately brush it with the melted butter and sprinkle with confectioners’ sugar. I normally do this several times to get a nice and thick coating. Let the Stollen cool down completely on a cooling rack, then wrap in aluminum foil and let it ripen in an airtight container or plastic bag for about 2-3 days. Sprinkle again with a little powdered sugar before cutting and serving.
Notes
Happy Baking!
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