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Marzipan Stollen

17 1/2 ounces flour
1/2 pack. baking soda
7 ounces soft butter
4 1/4 ounces sugar
2 eggs
1 teaspoon grated lemon peel
8 3/4 ounces curd ( drained)

2 vanilla beans
10 1/2 ounces marzipan
3 1/2 ounces sugar
1 egg
3 ounces chopped, peeled almonds
2 tablespoons Amaretto (Italian almond liqueur)

3 1/2 ounces butter
chopped almonds

Cut the vanilla beans lengthwise and scrape out the little black
seeds. Mix the marzipan with sugar and egg, chopped almonds,
vanilla and the Amaretto. Cover it and let rest for at least an
hour.

Mix the flour with the baking soda. Beat together butter and sugar,
add eggs, lemon peel and a pinch of salt. Knead the curd together
with the flour and butter mixture into a dough. Shape the dough
into a roll of about 10 inch length. Now roll out to a square of
10 x 12 inches. Put the marzipan filling onto the dough, leaving
empty 1 inch around the edges. Roll up the dough, working from the
longer side, pinch the ends together and push them underneath.
Brush with egg white and sprinkle with some chopped almonds. Bake
at 430 degrees (either an a baking sheet or in a special stollen
form) for 55-60 minutes.

Now melt 3 1/2 ounces of butter. Brush the finished stollen with
the melted butter. Then sprinkle the stollen with powdered sugar
and let cool on a rack. Don't cut until the next day. You can keep
it for a week.




Marzipan Stollen

Filling:
200 g sweet almond paste
100 g confectioner sugar
2 cl Kirsch
125 g chopped almonds

Dough:
800 g flour
50 g fresh yeast
1/4 l lukewarm milk
150 g butter
150 g sugar
50 g lard
1/8 l whipping cream
a good pinch of salt, cardamom, allspice and cinnamon
100 g golden raisins
50 g currants
80 g candied orange peel, cut into small dice
80 g candied lemon peel, cut into small dice

flour for forming the dough
butter for greasing the sheet

150 g butter
3 tbs. sugar
100 g confectioner sugar

Knead together all ingredients for the filling.

Sieve the flour into a bowl, make a hollow in the middle of the
flour and give into this hollow the yeast broken into small pieces.
Add to the yeast a little of the sugar, some milk and a little of
the surrounding flour. Cover the whole affair with a towel and
let the yeast proof for about 15 minutes. Dissolve butter and lard
in the remaining milk and let cool down until handwarm. Add this
mixture plus all other ingredients (except the raisins and currants)
to the dough, knead very well, give the dough into a bowl, cover
it with a towel and let it proof at a warm place until the dough
has gained double size. Wash raisins and currants, dry them with
a towel and knead them under the risen dough.

Roll out the dough by means of a rolling pin to a rectangular size,
leaving one of the long sides a little thicker. Make a long roll
of the almond paste matching about the length of the rectangle and
place it in the middle of the dough. Now fold the thicker part of
the dough over the almond paste roll and press together with your
hands the seams of the dough. Use the side of your hand to press
the dough to the almond paste roll. Place the Stollen on a well
greased baking sheet and let it proof for another hour.

Preheat the oven to 300 F. Bake the Stollen in the lower part of
the oven for about 60 to 70 minutes. Ten minutes before the end of
the baking brush the Stollen frequently with the butter, adding
sugar afterwards. When the Stollen is done, sieve the confectioner
sugar over it while the Stollen is still warm so that it will stick
to the sugar-butter layer. After cooling off, the Stollen should
be wrapped into cellophane paper. Close both ends of the paper with
red ribbons to let it look nice for X-mas. Let it rest for at least
four weeks before eating it. Store it in a cool and dry place (not
in the fridge).

(I hope you have a kitchen scale, if not, I could convert our metric
measures into US ones)

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