Stollen dunkers
A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen.
This recipe captures all the flavour as biscotti:
- 1 cup mixed dried fruit (I used prunes, apricots and sugared ginger)
- ½ cup raisins
- 3 Tbs spiced rum (or 2½ tsp OJ plus ½ tsp rum flavouring)
Combine in medium bowl, mix and cover. Let sit over night at room temperature.
- 2½ cup flour
- 1 cup sugar
- ¾ cup sliced natural almonds, toasted
- 1 tsp baking powder
- 1/8 tsp salt
Combine dry ingredients in a large bowl. Mix thoroughly with fruit mixture and make a well in the middle. In separate bowl, mix eggs, margarine and zest. Add to well and mix until stiff dough forms (I had to really work at it!) and then turn onto a lightly floured surface and knead 6 times. Divide in two.
Roll each ball into 12″ log – square off the ends and flatten the top. Arrange on parchment covered baking sheet, about 2″ apart, and bake at 350F for 25 min. Let stand about 20 min to cool.
Cut each log on the diagonal with a serrated knife into ½” slices. Arrange back on the parchment and bake at 300F for 15 min, turn and bake another 15 min. Let stand on baking sheet at least 5 min before moving to wire rack to cool. Dust one end with icing sugar. Makes about 24 pieces (approx 165 calories).
