Amaretto Nougat Stollen

Chill the nut nougat until firm so it can be diced easily later.

Place the amaretti/Amarettini in a bowl and drizzle with Amaretto liqueur.

Put flour, chopped almonds, instant coffee powder, sugar, vanilla sugar, baking powder and a pinch of salt into a mixing bowl.

Add the egg, low-fat quark and 175 g butter cut into small pieces and knead everything into a smooth dough.

Cut the chilled nougat into small pieces.

Preheat the oven to 175 °C fan (alternatively 200 °C conventional) and line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface into a square about 40 x 40 cm.

Scatter the amaretti and nougat pieces over the dough and press in slightly. Fold one side of the dough over the center, then fold the other side over to halfway and press lightly.

Place the stollen on the prepared tray and bake for 40–45 minutes.

During baking, toast the sliced almonds in a pan without fat until golden and melt 25 g butter. After baking, brush the stollen with the melted butter, sprinkle over the sliced almonds, let cool and finally dust with powdered sugar.