Amaretto Nougat Stollen

Name: Amaretto Nougat Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g firm nut nougat; 7-10 Tbsp masse; 75 g Amarettini (Italian almond pastry); 2 TABLESPOONS Amaretto (almond liqueur); 500 g Flour; 100 g chopped almonds; 1 TEASPOON soluble coffee; 7-10 Tbsp powder; 2 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 250 g Low-fat curd; 1 pinch Salt; 1 package Baking Powder; 200 g Butter; 30 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g firm nut nougat
7-10 Tbsp masse
75 g Amarettini (Italian almond pastry)
2 TABLESPOONS Amaretto (almond liqueur)
500 g Flour
100 g chopped almonds
1 TEASPOON soluble coffee
7-10 Tbsp powder
2 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
250 g Low-fat curd
1 pinch Salt
1 package Baking Powder
200 g Butter
30 g flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
Chill the nut nougat. Drizzle Amarettini with amaretto. Knead flour, almonds, coffee powder, eggs, sugar, vanillin sugar, quark, salt, baking powder and 175 g butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cut the nougat into small pieces. Roll out the dough to a square (approx. 40x40 cm). Spread Amarettini and nougat on top, press in lightly and form into a stollen. Line a baking tray with baking paper and place the stollen on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime roast the almonds until golden brown. Melt remaining butter. Remove the stollen and brush with the butter. Sprinkle almond flakes over them and let them cool down. Dust with icing sugar