Christmas Stollen with Marzipan

a classic German Christmas food
A classic German Christmas food
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For the dried fruits filling:
60 g Hazelnuts 1.7 oz
60 g Pistachio nuts 1.7 oz
60 g Pine nuts 2 oz
130 g Almonds 4 oz
80 g Walnuts 1.4 oz
80 g Candied orange peel 1.4 oz
120 g Raisins 4 oz
100 g Dried prunes 3.4 oz, pitted
60 g Brown sugar 2 oz
250 g Kirschwasser 1 cup
For the dough:
250 g All-purpose flour 1.9 cups
250 g Bread flour 1.9 cups
70 g Sugar 1/3 cup
40 g Egg yolks or 2, chilled
150 g Eggs or 4 small, chilled
30 g Honey 1 oz, or trimoline
125 g Whole milk 0.6 cup, chilled
10 g Salt
1 g Black pepper 1/4 tsp, optional
1.5 g Ground Allspice 1/2 tsp
15 g Instant yeast or 30g fresh yeast
230 g Butter 2 sticks, chilled and cubed
For the almond paste:
500 g Almond meal 1.1 lb, finest
500 g Sugar 1.16 lb
200 g Water 0.8 cup
40 g Corn syrup 1.4 oz, or glucose syrup
70 g Honey 2.3 oz, or trimoline
2 tbsp Kirschwasser
a few drops Almond extract optional

Nutritional information

  • For the dried fruits filling:

  • For the dough:

  • For the almond paste:

Christmas Stollen with Marzipan


Ah Stollen! One of my favorite things about Christmas and it always brings back such happy memories of visiting my grandmother around the holiday season. She would always have a traditional ‘Christstollen’ – a yeasty, bready cake with almond paste and dried fruits and coated with fine powdered sugar.

Traditionally, Stollen is made ahead of time and allowed to age for a minimum of three weeks. In this recipe I suggest making the dried fruits filling 2-4 weeks before making the stollen. The almond paste can also be made up to three months in advance. For best results, bake your Stollen at least a day ahead.

To make Stollen, you will need the following ingredients:

Ingridiens for Christmas Stollen with Marzipan

So, how to make Stollen?

Steps to make Christmas Stollen with Marzipan


Make the filling


Start by toasting the hazelnuts, pistachios, pine nuts, almonds and walnuts.


Chop the walnuts and prunes and dice the candied orange


Chop the walnuts and prunes roughly. Dice the candied orange peel.


Combine all ingredients


In a large bowl, mix the dried fruits and nuts with sugar and add the Kirschwasser. Stir well to combine.


Store for 2-4 weeks

4 weeks

Store in an airtight container in a cool, dry place. Shake the container well every week and drain the liquid before using. Reserve the liquid for drizzling over Stollen slices or to make Christmas cocktails.


Make the dough


In the bowl of a stand mixer, combine milk, eggs, and egg yolks. Add the spices, salt and honey or trimoline. Mix to combine.


Add dry ingredients


Add the flours, sugar and yeast. Mix for 5 minutes on low speed to combine before increasing the speed to medium. Continue to mix for about 15 minutes until the dough comes away from the sides of the bowl. Scrape the sides of the bowl occasionally when mixing.


Mix in butter


Gradually add the butter and continue to mix the dough for 10 minutes until it is smooth and elastic.


Add the dried fruits filling

1h 30m

Add the drained dried fruits and mix on low until the filling is well distributed throughout the dough. Cover and leave to prove for about 90 minutes until the dough has doubled in size.


Make almond paste


Place the sugar, water and glucose in a saucepan and heat to 244 ºF.


Mix almonds and syrup


Place the almond meal in the bowl of a stand mixer with the paddle attachment. Pour the hot syrup over the meal and mix together on a low speed, immediately add the trimoline or honey, Kirschwasser, and almond extract. Mix on medium-low speed for 5 minutes, scraping the sides of the bowl occasionally.


Shape the paste into a cylinder


Place the almond paste on a surface and shape it into a cylindrical log. Wrap the cylinder tightly in plastic food wrap and prick a few holes in it. Leave to rest at room temperature. The paste will keep for up to 3 months.


Heat the oven


Preheat the oven to 350 ºF.


Assemble the Stollen


Transfer the risen Stollen dough to a clean work surface. Knock the air out of the dough and shape into a log. Allow the dough to rest for 10 minutes before dividing into 2 1.8 lb portions 1 0.9 lb portion. Shape into rounds. Cover the dough shapes and leave to rest for 20 minutes.


Combine dough and almond paste


Flatten the dough gently on a floured work surface. Using a rolling pin, make a mark in the dough. Place the almond paste log in the indentation. Fold over the dough and seal.


Leave dough to rise again

1h 30m

Place the Stollen on a baking sheet and leave to prove for 90 minutes.



2h 45m

Bake the largest ones for 40-45 minutes and the smaller Stollen for 30-35 minutes. Once cooked, remove from the oven and leave to cool for two hours.



Before serving, brush the Stollen with melted butter. Sprinkle liberally with powdered sugar and serve at room temperature.

This Stollen recipe will transport you to Germany if you decide to make it this Christmas! If you make it this year, don’t forget to tag your holiday baking photos with #cookmerecipes.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Amazing! I love it! Thanks for sharing recipe!

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