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Quarkstollen (German Quark-Almond Sweet Bread)

A recipe for Quarkstollen (German Quark-Almond Sweet Bread) from the cookbook, Classic German Baking.
Course Bread
Cuisine German
Keyword almond, bread, Christmas, German, Germany, quark
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings 1 Loaf


  • 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


  • 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 cm) 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.