Stollen Biscotti Recipes

STOLLEN BISCOTTI

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In large bowl, mix granulated sugar, eggs, almond extract and 3 tablespoons of the rum with whisk until blended. Stir in flour, baking powder, nutmeg, cardamom, cinnamon and salt. Stir in almonds, hazelnuts, raisins, currants, cherries, lemon peel and ginger. Divide dough in half; place on cookie sheet. Using floured hands, shape dough into 2 (8x4-inch) logs about 3 inches apart.
• Bake 35 to 40 minutes or until light golden brown. Cool 15 minutes. Place logs on cutting board; cut into 1/2-inch slices. Place cut sides down on cookie sheet. Bake 10 minutes. Turn slices over; bake 10 minutes longer. Remove from cookie sheet to cooling rack. Cool. In small bowl, mix powdered sugar and remaining 1 tablespoon rum until smooth. Drizzle over tops of biscotti.

GERMAN STOLLEN

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.