Amarettini Mini Stollen

Preheat the oven to 175 °C (top and bottom heat) and line a baking tray with parchment paper.

Coarsely chop the apricots, place them in a bowl and drizzle with Amaretto liqueur.

Coarsely chop the walnuts.

Combine 125 g butter cut into flakes with the flour, baking powder, sugar, vanilla sugar, salt, Christstollen spice mix, egg and quark; knead into a smooth dough.

Add the apricots and walnuts to the dough and briefly knead in until evenly distributed.

On a well-floured surface, press the dough slightly flat, scatter the Amarettini on top and gently work them in.

Divide the dough into 3 equal pieces.

Roll each piece into a rectangle (about 15 × 25 cm) on a well-floured work surface.

For the typical stollen shape, fold one long side over the middle, then fold the other side over to halfway and press lightly.

Place the mini stollen on the tray and bake for 55–65 minutes; after about 35 minutes, loosely cover them if needed.

Remove the stollen from the oven and set them on a wire rack.

Melt 200 g butter, brush the still-warm stollen thinly with it and dust with powdered sugar.