Stollen is a very traditional German Christmas Cake. The very famous one is the Dresdner Christstollen. Usually it is made with raisins and orange peel etc, but my son doesn’t like this. That’s why I tried a different taste with almonds and Amaretto, an Italian liqueur. These two ingredients fit perfectly together and so I am happy to present this Stollen to my son! You have to bake the Stollen now, as it has to rest for 4-6 weeks until best. But you can actually eat it also earlier.<\/em><\/p>\n\n\n F\u00fcr einen grossen Stollen: Zur Dekoration: Am Vorabend: Am n\u00e4chsten Tag: Den Teig zu einem leicht flachen Kreis formen, nun 1\/3 davon auf die anderen 2\/3 falten. ************<\/p>\n\n\n\n For one big Stollen:<\/em> For Decoration:<\/em> The Night before:<\/em> The next day:<\/em> Form a circle with the dough, fold 1\/3 over on top of the other 2\/3 of the dough. <\/em> Es ist wieder Stollenzeit! Eigentlich sind wir keine grossen Stollen-Esser, wir bevorzugen den Panettone, aber dieser Mandel-Amaretto Stollen ist eine Ausnahme. Mein…<\/p>\n","protected":false},"author":5,"featured_media":160838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,32,235,30,180,236,34,231],"tags":[102,38,237,36,181,238,40,232],"class_list":{"0":"post-14189","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-desserts","9":"category-baked-goods","10":"category-cake","11":"category-almond","12":"category-stollen","13":"category-sweets","14":"category-weihnachten","15":"tag-alkohol","16":"tag-dessert","17":"tag-baked-goods","18":"tag-kuchen","19":"tag-mandel","20":"tag-stollen","21":"tag-sweets","22":"tag-christmas","23":"post_format-post-format-gallery"},"yoast_head":"\n![\"\n\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man4-683x1024.jpg\")
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500 g Mehl
7 g Trockenhefe
ca 160 ml Milch (je nach Mehl brauchts etwas mehr oder weniger)
100 g Zucker
125 g Butter
1\/2 TL Salz
100 g gemahlene Mandeln
100 g gehackte Mandeln
100 ml Amaretto<\/p>\n\n\n\n
40 g geschmolzene Butter
Puderzucker<\/p>\n\n\n\n
Die Hefe in 60 ml warmer Milch und 1 EL Zucker mischen, 50 g Mehl zugeben und mischen bis ein kleiner Teig entsteht. Sch\u00fcssel zudecken und \u00fcber Nach an einem warmen Ort stehen lassen.<\/p>\n\n\n\n
den Vorteig mit allen anderen Zutaten verkneten.
Den Teig zugedeckt ca 1.5 Stunden gehen lassen.<\/p>\n\n\n\n
Im Ofen bei 180 C Grad ca 60 Minuten backen. Mit einem Holzspiesschen testen, ob er durchgebacken ist, sonst nochmals 10 Minuten Backzeit zugeben.
Den ausgek\u00fchlten Stollen mit der geschmolzenen Butter bestreichen und dick mit Puderzucker bestreuen.
Den Stollen in Backpapier wickeln, dann gut in Alufolie packen und ca 3-4 Wochen durchziehen lassen.<\/p>\n\n\n\n
500 g Flour<\/em>
7 g Dried Yeast<\/em>
approx 160 ml Milk (depending on the quality of the flour you may need more or less)<\/em>
100 g Sugar<\/em>
125 g Butter<\/em>
1\/2 tsp Salt<\/em>
100 g ground Almonds<\/em>
100 g chopped Almonds<\/em>
100 ml Amaretto<\/em><\/p>\n\n\n\n
40 g melted Butter<\/em>
Icing Sugar<\/em><\/p>\n\n\n\n
Mix the dried yeast with 60 ml warm milk and 1 tbsp sugar, then add 50 g flour and mix until you have a dough. Cover and let rest over night at a warm place. <\/em><\/p>\n\n\n\n
Knead the dough with all other ingredients.<\/em>
Let rest covered for 1.5 hours. <\/em><\/p>\n\n\n\n
Bake in the oven at 180 C for approx 60 minutes. Test with a wooden skewer if it is cooked through, if it’s still wet bake for another 10 minutes. <\/em>
Brush the cooled Stollen with the melted butter and sprinkle with lots of icing sugar. <\/em>
Now wrap the Stollen into baking paper, then wrap this tightly into aluminium foil and let marinate for 3-4 weeks. <\/em>
Serve to coffee or tea!<\/em><\/p>\n\n\n\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man1-1024x683.jpg\")
<\/figure>\n\n\n\n![\"Mandel-Amaretto](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man6-1024x790.jpg\")
<\/figure>\n\n\n![\"Mandel-Amaretto](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man5-683x1024.jpg\")
<\/figure>\n<\/div>\n\n\n![\"Mandel-Amaretto](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man2-1024x683.jpg\")
<\/figure>\n\n\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/11\/man7-683x1024.jpg\")
<\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\")
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