Almond Cinnamon Stollen - Blechrein

Christmas Bakery - Reader

Almond Cinnamon Stollen

Our almond and cinnamon stollen does not contain any raisins or any other candied fruits but tastes a lot like Christmas thanks to flavours of cinnamon and almonds.

Ingredients for 1 large or 2 small stollens:

500g ( 4 cups) flour

1 cube of yeast

100 g  (1/2 cup) of sugar

2 eggs

125 ml (1/2 cup) of warm milk

180 g (3/4 cup + 1 tbsp) of butter

200 g ( 1 1/ cup + 2 tbsp) of ground almonds

150 g ( 1 1/3 cup) chopped almonds

200g ( 7 oz) marzipan paste

3 tbsp cinnamon

50 g ( ¼ cup) of butter

100  (1/2 + 1/3 cup) powdered sugar


  1. Dissolve the yeast with 2 tablespoons of sugar in warm milk and let rest for about 10 minutes. Mix flour with butter and eggs, then add the yeast mixture.

  2. Cut the marzipan into small pieces and add to the dough with the ground and chopped almonds. Pour the dough into a floured bowl and leave to soak in a warm place for 1 ½ hours.

  3. Preheat the oven to 320 °F. Roll out the dough in a rectangular shape and fold in 2/3 of the dough to form the typical stollen shape.

  4. Place the stollen on a baking sheet lined with Blechrein winter and bake for approx. 1 hour.
  5. Brush the stollen still warm with liquid butter and sprinkle with icing sugar. You can enjoy the stollen right away or keep it well wrapped for a few weeks.

Baked on Blechrein Winter