Ingredients

½ pack of baking powder
150 g butter
350 g flour
1 teaspoon cinnamon
80 g sugar
200 g quark
50 g almond(s), chopped
150 g raisins
as desired Rum
a little orange zest
120 g butter
150 g powdered sugar

preparation

(Grease two trays or line them with baking paper).

1. First mix the flour with baking powder and spices and set aside. Mix the butter with the sugar until fluffy, stir in the curd and orange peel.

2. Next add the flour mixture, stir in briefly, then incorporate the almonds, raisins and enough rum to create a smooth, malleable but no

3. Now preheat the oven to 170°C (so you can bake two trays at the same time!). Remove portions of the dough about the size of a walnut, press them slightly flat on the palm of your hand and shape them into small cakes. Place on the prepared trays and bake for 15 to 20 minutes until the surface turns golden.

4. In the meantime, sift the powdered sugar onto a plate or platter and melt the butter in a small saucepan. While the mini stollen are still warm, roll them in the butter and then roll them in the powdered sugar.

Tip : Leave it in a well-sealed container for at least a day! Makes about 40 pieces.