Stollen Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 kcal | (20 %) | ||
| Protein | 8.57 g | (9 %) | ||
| Fat | 18.07 g | (16 %) | ||
| Carbohydrates | 59.27 g | (40 %) | ||
| Sugar added | 18.43 g | (74 %) | ||
| Roughage | 1.12 g | (4 %) |
| Vitamin A | 108.23 mg | (13,529 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.31 mg | (28 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.91 mg | (16 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 19.03 μg | (6 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 6.12 μg | (14 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 0.11 mg | (0 %) | ||
| Potassium | 202.37 mg | (5 %) | ||
| Calcium | 81.71 mg | (8 %) | ||
| Magnesium | 30.95 mg | (10 %) | ||
| Iron | 1.95 mg | (13 %) | ||
| Iodine | 8.08 μg | (4 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 6.98 g | |||
| Cholesterol | 46.77 mg |
Ingredients
- Ingredients
- 30 grams Candied lemon
- 30 grams candied orange
- 75 grams ground, blanched almonds
- ¾ cube Yeast (30 grams) (approximately 1 ounce)
- 2 Tbsps sugar
- 50 milliliters lukewarm milk
- 100 grams all-purpose Pastry flour
- 50 grams Marzipan
- 1 egg
- 1 drop Bitter almond oil
- 50 grams softened butter
- 1 pinch salt
- 200 grams pastry Pastry flour
- 50 grams melted butter (for brushing)
- 125 grams powdered sugar (for dusting)
Preparation steps
For the cookies: Chop the candied peel very finely and mix with the almonds. Dissolve the crumbled yeast and 1 pinch of sugar in a little milk. Add to the sifted flour and knead with the dough hook attachment until smooth. Cover with a cloth and let rise in a warm place until the surface of the dough shows cracks (around 15 minutes).
Cut the marzipan into small pieces, mix with the egg, almond oil, butter and salt. Add the pastry flour, almond mixture, yeast mixture and remaining sugar and mix until smooth. Add more milk, if necessary. Cover the dough with a towel and let rise for 1 hour, until doubled in bulk.
Preheat the oven to 180°C (approximately 350°F). Divide the dough into 2 portions. Shape each portion into a 3 cm (approximately 1 inch) thick log and shape into small stollen.
Cut the strand into 3-4 cm (approximately 1-inch) long pieces and place on a baking sheet lined with parchment paper. Cover and let rise for 10 minutes. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Brush with melted butter and let cool on a wire rack. Coat with powdered sugar to serve.
