Stollen Blondies
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.
German Stollen Blondies
Rated 5.0 stars by 1 users
Servings
20
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.
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 Melted Butter
-
50g Whitworths Icing Sugar
To Decorate
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.