Almond stollen with a marzipan centre and spelt

Almond stollen made from a spelt yeast dough with slivered almonds, raisins and a centre of homemade marzipan, sweetened with honey. Family-friendly and a classic Christmas dessert.

At a glance

• Serves 12
• Prep time: 40 min
• Cooking time: 45 min
• Total time: 85 min
• Calories: 353 kcal per serving
• Protein: 9 g
• Fat: 20 g
• Carbs: 33 g

Ingredients

• 60g raisins
• 2 tbsp orange juice
• 120ml milk
• 60g honey
• 350g spelt flour
• 1 egg
• 1 lemon
• 150g butter
• 100g slivered almonds
• 80g ground almonds
• 30g maple syrup
• 15g coconut sugar
• 21g yeast
• 1 pinch of salt
• 2 tsp stollen spice

Method

You’ll need: oven · baking tray · blender · sieve

1. Soak the raisins in the orange juice. Warm the milk until lukewarm and dissolve the yeast and honey in it.
2. Knead the spelt flour, yeast milk, egg, salt, stollen spice, grated lemon zest and 120 g of the butter in pieces for 8 minutes into a smooth dough. Cover and leave it to rise for 1 hour.
3. Briefly knead in the slivered almonds and the raisins with their juice. Knead the ground almonds and maple syrup into marzipan and shape it into a 20 cm long roll.
4. Roll the dough out into a 25 × 18 cm oval, lay the marzipan roll in the middle and fold the dough over it from one long side. Leave the stollen to rise on a baking tray lined with baking paper for 30 minutes.
5. Preheat the oven to 180 °C (160 °C fan) and bake the stollen for 40 to 45 minutes. After 30 minutes, lay baking paper on top if it's getting too dark.
6. Melt the rest of the butter and brush it over the hot stollen. Grind the coconut sugar finely in a blender, sift it over the top and leave the stollen to cool.

Good to know

An almond stollen has more nuts than fruit and a strip of marzipan in the middle. You make the marzipan yourself from ground almonds and maple syrup – shop-bought marzipan is very sugary.

Swaps

Raisins → dried apricots. Maple syrup → honey. Spelt flour → plain flour. Coconut sugar → leave it out and just brush with butter.

Cooking tips

Yeast dough with lots of butter rises slowly, so put it somewhere warm. Knead in the nuts and raisins only briefly at the end, otherwise the dough tears.

Storage

Wrapped in cling film and stored somewhere cool, the stollen keeps for 3 weeks; after a week the flavours have fully developed.

Allergens

Contains gluten (spelt), milk, egg and almonds. Suitable for children and during pregnancy.