Yield: 1 Loaf
|½ cup||Mixed candied fruit; chopped|
|3 cups||Flour; to 3-1/2 c|
|¾ cup||Almonds, ground|
|2 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|½ teaspoon||Cardamon, ground|
|¼ teaspoon||Nutmeg, ground|
|1 cup||Farmer cheese (or cottage cheese)|
|2 \N||Egg; slightly beaten|
|½ teaspoon||Vanilla extract|
|½ cup||Walnuts; chopped|
|2 tablespoons||Butter; melted|
|1½ cup||Sugar, confectioners|
|\N \N||Candied cherries|
|\N \N||Whole almonds|
Combine the raisins, mixed candied fruit and brandy; let stand at room temperature for an hour. Combine the next eight ingredients. Cut in the butter with a pastry blender or food processor until the mixture resembles coarse meal. Process the farmer cheese in a food processor or blender until smooth. Add the cottage cheese, eggs, vanilla, raisin mixture, and walnuts to the dry ingredients, stirring until moistened. Shape the dough into a ball.
Turn the dough out on a floured surface, and knead until smooth (one to two minutes), adding more flour if necessary. Roll dough to form an oval about 12" x 8-½". Brush the dough with a tablespoon of the melted butter. Fold the long side of the dough over to within about an inch and a half of the opposite side. Place on baking sheet lined with parchment. Bake at 350 F. for 40 to 45 minutes or until the loaf is lightly browned. Brush with the remaining melted butter. Transfer the stollen to wire rack to cool. Combine the confectioners' sugar and milk, stirring until smooth. Drizzle over the cooled bread.
Garnish with candied cherries and almonds.
: Recipe from: Creative Ideas For Living magazine, December 1984