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Stollen cookies


Makes: 15 large cookies
timePrep time: 30 mins
timeTotal time:
Stollen cookies
Recipe photograph by Andrew Burton
All the best bits of traditional German stollen packed into an American-style cookie

Makes: 15 large cookies
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
254Kcal
Fat
11gr
Saturates
5gr
Carbs
31gr
Sugars
18gr
Fibre
2gr
Protein
4gr
Salt
0.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 40g dried cranberries
  • 40g raisins
  • 40g chopped mixed peel
  • 3 tbsp dark rum, brandy or orange juice
  • 60g golden marzipan
  • 75g blanched almonds
  • 125g soft unsalted butter
  • 100g caster sugar
  • 75g light brown sugar
  • 1 large egg, at room temperature
  • 225g self-raising flour
  • 2 tsp ground mixed spice
  • a generous grating of whole nutmeg
  • ½ tsp fine sea salt
  • ½ tsp concentrated almond extract (we used Nielsen Massey)
  • icing sugar to dust

Step by step

Get ahead
Cookie balls can be frozen at the end of step 3, for up to 3 months. Bake for about 14 mins from frozen.
  1. Put the dried fruits and rum (or orange juice) in a small pan, bring to a simmer, cover and set aside to soak. Cut the marzipan into 15 chunks (about 1-2cm) then put them on a lined plate and freeze while you prepare the rest of the ingredients. Preheat the oven to 200°C, fan 180°C, gas 6. Toast the almonds on a baking tray for 5 minutes until golden. Remove, cool, then roughly chop. Switch off the oven for now.
  2. Put the butter and sugars in a large bowl and whisk until pale and creamy, then beat in the egg. Sift in the flour, spices and salt, and fold in with the almond extract.
  3. Next add the soaked fruit and the chopped almonds and knead lightly into the dough. Divide into 15 pieces and roll into balls; press a chunk of marzipan into each one while keeping the ball shape – it should poke out at the top. Transfer to a lined baking tray and chill for at least 1 hour, or ideally for up to 24 hours before baking to let the flavours develop (or freeze at this point, ready to bake as and when you need them, see Get Ahead tip above).
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Space out the dough balls on lined baking trays to allow for spreading. Bake for 10-12 minutes until pale golden and beginning to crack on top. Cool on the trays for 10 minutes then transfer to a wire rack. Dust with icing sugar before serving.

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