Cookies a la stollen

Cookies a la stollen

Melt 75 g of butter, heat the milk. mix dry ingredients: yeast, sifted flour, salt and sugar. Separate the yolks from the whites.
Mix melted butter with milk, egg yolks, mix.
Add dry ingredients to the resulting mass and knead the dough.
Wrap the resulting dough in cling film and refrigerate for 30 minutes.
Beat egg whites with a mixer.
Wash and dry the raisins.
Cut the kumquat into small pieces.
Squeeze the juice from the lemon and pour over the raisins and kumquats.
Grate the marzipan mass on a coarse grater, add half of the whipped protein, powdered sugar and mix thoroughly.
Add raisins and kumquat to the mazipan mass, mix.
Roll out the chilled dough into a 32 x 26 cm rectangular layer, brush with the remaining whipped egg white, lay out the marzipan mass filling and spread evenly over the dough.
Roll along the long edge, wrap in cling film and refrigerate for 30 minutes.
Preheat oven to 180 degrees.
Line a baking sheet with baking paper.
Cut the roll into pieces about 2 cm wide.
Place on a baking sheet and bake for 25 minutes.
Melt the remaining butter and brush the cookies with it.
Bake for 5 more minutes. Let cool. Sprinkle with powdered sugar.

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#Cookies #stollen

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