German stollen blondie cut in squares with German flags on top

Flavours from Germany

Name: Stollen Blondies
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: German
Ingredients: 400g Marzipan; 200g Unsalted Butter; 125g Whitworths Caster Sugar; 125g Whitworths Light Brown Sugar; 200g Plain Flour; 100g White Chocolate; 75g Ground Almonds; 60g Mixed Peel; 60g Dried Cranberries; 30g Flaked Almonds; 30g Pistachio Slivers; 3 Eggs, medium; 2 tsp Vanilla Extract; 1tsp Cinnamon; 1tsp Nutmeg, Ground; 1tsp Mixed Spice; 25g Butter, melted; 50g of Whitworths Icing Sugar

Germany is known to offer a rich heritage of culinary tradition, renowned worldwide for their vast array of baked goods. Therefore, with such a delicious catalogue of treats, it’s important to take a deep dive in what’s to offer! Therefore, we have embraced tradition and nostalgia, uncovering not just flavours and aromas, but also cherished family anecdotes!

The Baker

Now to introduce you to our wonderful baker behind this delicious twist on a classic!

Name: Matt Othold (@mattaroons)

Home country: Born in the UK however, half German!

The Bake: Stollen Blondies

The Story Behind the Bake

Stollen is a traditional German Bread filled with nuts, fruit, spices and Marzipan, coated in a layer of icing sugar. It is traditionally eaten at Christmas and has made it into British supermarkets in recent years alongside our mince pies and Christmas puddings.

Stollen holds sentimental memories as it always takes me back to fond memories of my time in Germany as a child when I would visit my family around Christmas. My Oma (Nan) would often have some freshly baked ready for my arrival, and as soon as I'd walk through the door, those familiar spice aromas would waft under my nose and I knew I was in for a delicious treat!

To put a modern spin on this classic recipe i've turned it into a Blondie. While keeping the essence of Stollen, I crafted a Blondie base with caramel, butterscotch and white chocolate flavours, and added citrus peel, dried cranberries, almonds, pistachios, spices, and a layer of marzipan, finished with a dusting of icing sugar for the iconic Stollen appearance.

I hope I've captured that feeling, taste and smell in this bake and will hopefully awaken many fond memories for others who make this recipe.

Stollen Blondies

Rated 5.0 stars by 4 users

Servings

Prep Time

20-25 minutes

Cook Time

30 minutes

Stollen Blondies capture the essence of the traditional German treat, featuring a medley of nuts, fruit, spices, and marzipan, coated in a layer icing sugar. These blondies offer a fun and modern twist on a beloved holiday classic.

Author:

Mattaroons

Ingredients

400g Marzipan
200g Unsalted Butter
125g Whitworths Caster Sugar
125g Whitworths Light Brown Sugar
200g Plain Flour
100g White Chocolate
75g Ground Almonds
60g Mixed Peel
60g Dried Cranberries
30g Flaked Almonds
30g Pistachio Slivers
3 Eggs, medium
2 tsp Vanilla Extract
1tsp Cinnamon
1tsp Nutmeg, Ground
1tsp Mixed Spice

To Decorate

25g Butter, melted
50g of Whitworths Icing Sugar

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Directions

In a bowl mix together the Mixed peel, Dried Cranberries, Flaked Almonds, Pistachio Slivers & white chocolate. Then set aside to use later.
Roll out your Marzipan on a work surface dusted with icing sugar. You need to roll it out big enough to fit inside the bottom of your square tin (21cm x 21xcm – 9’x9’).
Cut out your square of Marzipan and place it on a baking sheet to use later.
In a bowl mix together the Caster Sugar & Light Brown Sugar to break down any lumps.
Pour in your melted Unsalted Butter and whisk till it thickens and goes lighter, this will take about 5mins.
Add 3 eggs, one at a time, mixing in each one fully before adding the next one. Add in your vanilla and mix through.
Sieve in your Plain Flour, Ground Almonds, Cinnamon, Nutmeg and Mixed Spice, gently mix these through till just incorporated, you don’t want to over work this.
Tip in your mixed nuts, fruits and chocolates and gently fold these through the mixture.
Pour only half this mixture into a lined 9’x9’ square tin. Smoothing it our to all corners and sides with a palate knife.
Place on top your mixture the Marzipan square sheet which should fit nice and snuggly on top, gently press this down.
Spoon on the other half of your Blondie mixture and again spread this out smoothly to all corners and sides.
Bake in a preheated 160°C fan oven for around 30mins. Leave to cool on wire rack for 1hr.
Using a pastry brush, cover the top of the Blondie with melted butter.
Dust the top with Icing sugar for that classic Stollen look. Place in the fridge for 4hrs min but ideally overnight, then cut up and enjoy.