Nothing evokes Christmas quite like the flavors of stollen, and we’ve put them into these eye-catching biscuits. You can leave out the brandy, if you prefer, or soak the fruit in apple juice instead.
These delicious stollen flavored cookies are a treat on the eye and make the perfect gift this festive season!
- 50 g mixed dried fruit
- 15 g chopped mixed peel
- 15 g dried sour cherries, roughly chopped
- 3 tbsp. brandy
- 75 g unsalted butter
- 175 g caster sugar
- 2 medium eggs
- 250 g plain flour
- 1 tsp. baking powder
- 25 g icing sugar, plus extra to dust
- 100 g golden marzipan
- In a medium bowl, mix the dried fruit, mixed peel, cherries and brandy. Set aside to soak for 1hr.
- Melt butter in a small pan, then pour into a medium bowl and set aside to cool for 5min.Stir in caster sugar, followed by the eggs, one at a time.
- Drain soaked fruit and mix into the sugar mixture. Add flour, baking powder and a pinch of salt and stir to combine. Cover and chill for 1hr.
- Preheat oven to 180ºC (160ºC fan) mark 4 and line 3 baking sheets with baking parchment. Put the icing sugar into a small bowl. Divide both the marzipan and biscuit dough into 20 even pieces. If the dough is sticky, dust your hands with a little icing sugar as you work.
- In the palm of your hand, flatten a portion of biscuit dough and place a piece of marzipan in the center. Draw up the edges of the dough to encase the marzipan, then roll into a ball. Repeat with remaining dough and marzipan. Roll the balls in the icing sugar, then arrange on the lined baking sheets, spacing apart. Dust any remaining icing sugar over the biscuits.
- Bake for 20-25min, until lightly golden. Allow to cool on sheets for 5min before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days (they will soften on storing).
Pack into a lined tin or cellophane bags.
- Calories: 158
- Protein: 2g
- Total fat: 4g
- Saturates: 2g
- Carbs: 26g
- Total sugars: 16g
- Fiber: 1g