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  • Writer's pictureLisa Nell

Stollen Bites

This year - 2021 - I became obsessed with Stollen Bites and Marzipan. But let's face it 2021 was certainly a year for anything, right?!

For this recipe, you will need three lined baking trays.


Pre-heat your oven to 160ºc Fan.


Ingredients:

100g Raisins or Sultanas

30g Mixed Peel

2 Tbsp Brandy

300g Plain Flour

50g Corn Flour

75g White Caster Sugar

1 Tsp Baking Powder

1/2 Tsp Bicarbonate of Soda

Pinch of Salt

1 Tsp Cinnamon

1/2 Tsp Ground Cloves

Few shavings of Nutmeg

Zest of 1 Lemon

1 Egg

120g Unsalted Butter, room temperature, diced into small pieces.

180g Ricotta Cheese mixed with 20g Sour Cream (or Milk and a splash of Lemon Juice)

1 Tsp Vanilla Essence

Optional:

40g Marzipan

For coating:

220g Icing Sugar

100g Unsalted Butter, Melted


How I made the Stollen Bites:

  1. Put the raisins and peel into a bowl with the brandy and soak while you make the mixture.

  2. Put all of the dry ingredients into a mixing bowl and combine.

  3. Put all of the wet ingredients in a mixing bowl and combine.

  4. Combine the dry and wet ingredients, as well as the boozy fruit, and mix well using your hands until you have a soft and sticky dough. Leave for 10 minutes to percolate!

  5. Break the dough into walnut-sized pieces and shape them into 'pillows'. If using marzipan, cut this into small pieces and 'embed' a piece in the middle of the 'pillow'. I made some with marzipan and some without. In our house, the former got the biggest vote!

  6. Place on the prepared trays, spacing 2cm apart. Bake for 20-24 minutes until golden brown.

  7. While baking, sift your icing sugar into a bowl and ensure your melted butter is warm and ready.

  8. As soon as the Bites come out of the oven, use a pastry brush to glaze each one with the butter and roll them in the icing sugar until thickly coated.

  9. Cool completely and sprinkle them with more icing sugar.

  10. They go amazingly well with a glass of port, mulled wine or a cup of tea! They make great party nibbles as they keep really well and you can make them ahead.


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