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Categories:
flour baking powder sugar salt mace almonds blanched butter cream cheese eggs vanilla almond brandy currants golden raisins lemon zest Candied butter sugar POWDERED
Viewed: 7 - Published at: 4 years agoIngredients
- 2 1/2 cups flour, all-purpose
- 2 teaspoons baking powder
- 3/4 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mace
- 8 each cardamom pods seeds removed, crushed
- 3/4 cups almonds blanched, ground
- 1/2 cup butter soft
- 1 cup cream cheese softened
- 1 each eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons brandy
- 1/2 cup currants
- 1/2 cup golden raisins
- 13 cup lemon zest candied, chopped
- 1/4 cup butter melted
- 1/4 cup sugar powdered
Method
- Preheat oven to 350F (180C).
- Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds.
- Stir in the ground almonds.
- Cut in the soft butter until the mixture looks something like coarse sand.
- In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy.
- Pour it into a bowl and stir in the dried fruit.
- Gradually stir in the flour mixture until everything is is well blended.
- Work the dough into a ball and turn it out on a lightly floured board.
- Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes.
- (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.)
- Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide.
- With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it.
- Fold the smaller side of the creased loaf over the wider side.
- Brush the top of the folded loaf with the melted butter.
- Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside.
- Remove and allow to cool a little bit.
- Dust lightly with powdered sugar.
