Christmas Stollen Cantuccini | BRIGITTE.de

preparation

1. For the dough
   

2. Mix flour, baking powder, ground almonds and salt. To press a hollow in the middle. Add eggs, sugar beet syrup, amaretto, vanilla paste and butter in pieces and knead into a dough using the dough hook of the food processor for about 3 minutes. Add the orange peel, lemon peel and almonds and knead in with your hands. Wrap the dough in cling film and chill for about 1 hour so that it is less sticky.

3. Divide the dough into 2 portions and form each portion into a 20 cm long roll. Flatten one half of each roll lengthways with the handle of a wooden spoon to give it the shape of a Christmas stollen. Place the rolls on a baking tray lined with baking paper, leaving some space between them. Pre-bake in a preheated oven at 200 degrees (fan oven 180 degrees) for 20 minutes.

4. For decoration
   

5. 5 minutes before the end of the baking time, melt the butter in a saucepan. Remove the pre-baked cantuccini rolls from the oven and let them cool slightly. Reduce oven temperature to 160 degrees. Brush the cantuccini rolls with melted butter. Dust with powdered sugar and carefully cut the rolls into slices about 1.5 cm thick with a serrated knife. Place the slices cut side down on two baking sheets lined with baking paper. Bake the cantuccini one after the other for 8-10 minutes at 160 degrees (fan oven 140 degrees). Remove and let cool completely on a rack.