A serving board with Christmas stollen with almonds & marzipan

Christmas stollen with almonds & marzipan

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(6 ratings)

Prep: 1 hr, 25 mins Cook: 1 hr, 15 mins Plus soaking, 2-3 hrs proving, and cooling


Cuts into 10 slices

Nothing says Christmas like stollen with marzipan. It's a cinch to make, although it does take some time – think of it as a weekend project with the kids

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal190
  • fat4g
  • saturates1g
  • carbs34g
  • sugars15g
  • fibre1g
  • protein4g
  • salt0g
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  • 100g mixed dried fruit with peel
  • 180ml apple juice
  • 7g dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 250g plain flour, plus a little extra for dusting
  • 30g blanched whole almonds
  • generous pinch of ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • generous pinch of ground aniseed or allspice
  • small pinch of ground cloves
  • 75g cold marzipan, cut into small pieces
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 10g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp icing sugar


  1. Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).

  2. Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.

  3. Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.

  4. Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins–1 hr until it has risen by about a quarter.

  5. Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.

  6. Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

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Comments, questions and tips

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Mandy Pratten's picture
Mandy Pratten
7th Jan, 2020
Overall result was good, but I did have to redo the first part as I added the yeast when the apple juice was too hot. It wasn't until I read another review that I understood why it hadn't risen after 2 hours! So another 2.5hrs later the dough had risen and I also added the roll of marzipan through the middle. As I was making this with children and whole nuts are a huge choke risk I got them to bang the almonds with a rolling pin, lots of fun. I reduced fan oven temp by 10° which worked out well for me, just needed an extra few minutes at the end. The resulting stollen was very tasty. Stars reduced for the poor instructions and thr nut choke risk since this recipe is promoted for making with children.
21st Dec, 2017
Flavour slightly disappointing - needs more marzipan in larger pieces & a few drops of almond essence. I used flaked almonds, thinking of young children eating whole almonds, but these were lost in the mixture.
Holly Connolly's picture
Holly Connolly
14th Dec, 2017
Sadly this didn’t turn out well for me! The dough was far too dry to begin with so it didn’t come together well and I had to add more liquid. Then with the soaked fruit there was far too much liquid! Dough was very wet and so the cake was too dense. The marzipan was lost completely as it was in chunks. Next time I’d definitely make a roll of it in the centre. Also the cooking times didn’t work for me. My oven is a very slow, gas oven with no fan and little power. However mine still ended up overcooked when in the oven for 45 minutes at those temperatures. The outside was very tough. Overall disappointing! The only good thing is the whole blanched almonds which are so tasty inside. Also, make sure you take the apple juice off the heat when you add the yeast. The recipe didn’t say to do so and if you’re a bit of a novice like me you won’t realise that too much heat is bad! Luckily I realised my mistake and did another batch.
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