Quarkstollen (German Quark-Almond Sweet Bread)
A recipe for Quarkstollen (German Quark-Almond Sweet Bread) from the cookbook, Classic German Baking! This festive, easy bread is flavored with slivered almonds, lemon, and Quark.
Servings 1 Loaf
Ingredients
- 1 cup plus 2 tablespoons (150 grams) slivered almonds
- 1 cup (100 grams) ground blanched almonds
- 3 1/4 cups scooped and leveled, minus 1 tablespoon (400 grams) all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon salt
- Grated peel of 1 organic lemon
- 8 1/2 tablespoons (120 grams) unsalted high-fat, European-style butter at room temperature
- 1 cup (250 grams) Quark drained if necessary
- 2 eggs
- Confectioners' sugar for dusting
Instructions
- Preheat the oven to 350˚F (180˚C). Place the slivered almonds on a baking sheet and toast until golden brown and fragrant, 7 to 10 minutes. Remove from the oven and let cool. Line a second baking sheet with a piece of parchment paper.
- Place the toasted slivered almonds, ground almonds, flour, baking powder, granulated sugar, salt, grated lemon peel, butter, Quark, and eggs in a bowl. Stir together to start with, and then knead together until well combined. The dough will be quite sticky. Form into a 6 by 12 inch (15 by 30 centimeter) rectangle and place on the prepared baking sheet.
- Bake for 60 to 65 minutes, or until golden brown. Place on a rack to cool completely. Dust with confectioner's sugar before serving.
- The Stollen can be eaten the day it is made, but it will also keep, wrapped in plastic wrap, at room temperature for 3 to 4 days. The stale Stollen can be sliced and toasted for breakfast.