German Stollen Bread

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If you like Stollen and don;t want to bake it, Dimplmeier, a Canadian bakery, sells a very good one. A very few stores here carry it during the holidays, as does the Commissary.
 
Ricciarelli.

3 large egg whites
50g icing sugar
30g apricot kernels
250g caster sugar
300g ground almonds
grated zest of one orange.

Beat the egg whites and icing sugar to stiff peak.
Blitz the apricot kernels with a little sugar then fold everything into the meringue to make a paste, put dollops on a baking tray. bake at 170c for 15 min or till the start to crack, cool then cover with icing sugar.
Nb you should use the two spoon method to shape the paste into quinelles:)

Thanks for the recipe chef, unlike the stollen, I believe I can make these without a problem. But you never know, I can be a problem child so please stay close to this forum.
 
Bara Brith is a fantastic Welsh Tea Bread made with self raising flour,

Lancashire Barm Cakes are made with strong flour and yeast.

Oven bottom muffins are made by muffin the mule.
 
Muffin the Mule was a BBC kids prog in the 50's Muffin was supported by Willie the Worm and Crumpet the Clown who would sing the signature song "we want muffin":)
 

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