Frank's Recipes! Marzipan Stollen

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Marzipan Stollen

DOUGH
17 1/2 ounces flour
1/2 pack. baking soda
7 ounces soft butter
4 1/4 ounces sugar
2 eggs
1 teaspoon grated lemon peel
8 3/4 ounces curd (drained)

FILLING
2 vanilla beans
10 1/2 ounces marzipan
3 1/2 ounces sugar
1 egg
3 ounces chopped, peeled almonds
2 tablespoons Amaretto (Italian almond liqueur)

3 1/2 ounces butter
chopped almonds

Cut the vanilla beans lengthwise and scrape out the little black seeds. Mix the marzipan with sugar and egg, chopped almonds, vanilla and the Amaretto. Cover it and let rest for at least an hour.

In the meantime, prepare the dough: Mix the flour with the baking soda. Beat together butter and sugar, add eggs, lemon peel and a pinch of salt. Knead the curd together with the flour and butter mixture into a dough. Shape the dough into a roll of about 10 inch length. Now roll out to a square of 10 x 12 inches. Put the marzipan filling onto the dough, leaving empty 1 inch around the edges. Roll up the dough, working from the longer side, pinch the ends together and push them underneath. Brush with egg white and sprinkle with some chopped almonds. Bake at 430 degrees (either an a baking sheet or in a special stollen form) for 55-60 minutes.

Now melt 3 1/2 ounces of butter. Brush the finished stollen with the melted butter. Then sprinkle the stollen with powdered sugar and let cool on a rack. Don't cut until the next day. You can keep it for a week.