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Ingredientes
- 2 1/2 c. Flour (all-purpose)
- 2 tsp Baking pwdr
- 3/4 c. Sugar
- 1/2 tsp Salt
- 1/2 tsp Mace
- 8 x Cardomon seed pods, seeds Removed and crushed
- 3/4 c. Almonds, blanched, grnd
- 1/2 c. Butter, soft
- 1 c. Cream cheese, softened
- 1 lrg Egg
- 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 2 Tbsp. Brandy
- 1/2 c. Currants
- 1/2 c. Golden brown raisins
- 1/3 c. Candied lemon peel, minced
- 1/4 c. Butter, melted
- 1/4 c. Sugar, powdered
Direcciones
- Preheat oven to 350 degrees F. Sift together the flour, baking pwdr, sugar, salt, mace, and crushed cardamon seeds. Stir in the grnd almonds.
- Cut in the soft butter till the mix looks something like coarse sand.
- In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy. Pour it into a bowl and stir in the dry fruit. Gradually stir in the flour mix till everything is is well blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few min till it is smooth, then place it in the refrigerator for at least 15 min. (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.) Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide. With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it. Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter. Place the stollen loaf on an ungreased cookie sheet and bake for about 45 min, till it starts to turn brown on the outside. Remove and allow to cold a little bit. Dust lightly with powdered (i.e., confectioner's) sugar.
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