Amaretto Nougat Stollen

Name: Amaretto Nougat Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 g Nut nougat (firm to cut); 500 g Flour; 100 g chopped almonds; 1 TEASPOON soluble coffee; 2 eggs , 125 g sugar (Gr. M); 1 package Vanillin sugar; 250 g firm low-fat curd; 7-10 Tbsp S; 175 g + 25 g soft butter; 75 g Amarettini (small Italian almond biscuits); 2 TABLESPOONS Amaretto liqueur; 3 tablespoons (30 g) flaked almonds; 2-3 TABLESPOONS Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

200 g Nut nougat (firm to cut)
500 g Flour
100 g chopped almonds
1 TEASPOON soluble coffee
2 eggs , 125 g sugar (Gr. M)
1 package Vanillin sugar
250 g firm low-fat curd
7-10 Tbsp S
175 g + 25 g soft butter
75 g Amarettini (small Italian almond biscuits)
2 TABLESPOONS Amaretto liqueur
3 tablespoons (30 g) flaked almonds
2-3 TABLESPOONS Icing sugar

Directions

1
Chill the nougat. Knead flour, almonds, coffee, eggs, sugar, vanillin sugar, quark, 1 pinch of salt, baking powder and 175 g butter in pieces to a smooth dough.
2
Sprinkle Amarettini with liqueur. Cut the nougat into pieces. Roll out dough about 40 x 40 cm. Spread the amarettini and nougat on top, press in lightly. Roll over the dough and form into a stollen
3
Place on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40-45 minutes
4
Roast the almonds. Melt 25 g butter. Spread the stollen with butter and sprinkle with almonds. Let cool off. Dust with icing sugar