Pistachio, cranberry and orange stollen recipe

Easy Pistachio, Cranberry and Orange Stollen

A twist on the German Christmas classic. Very straightforward to make and outrageously good to eat. This Pistachio, Cranberry and Orange Stollen is the easiest version of stollen we’ve created, and it’s perfect for busy holiday hosts. No yeast is involved so there’s no lengthy rise times.

Traditional German stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with icing sugar and contains marzipan. It is a traditional German Christmas bread. Traditional stollen requires yeast; and all the time constraints that come with it.

Simple ingredients.

This version is much easier. You probably have all the base ingredients in your larder. And if you don’t, you can always swap them out for what you do have. The end result is a quick, easy and delicious Christmas treat.

Simple method

The method used to mix the dough is very simple. You add the wet ingredients with the sugar and beat it smooth. Then add the dry ingredients. Lastly the fruit and nuts. If you don’t have pistachios, you can swap them out for blanched almonds or hazelnuts. You can use raisins, sultans and currents instead of cranberries. You could also lemon juice and zest instead of orange. Or even candied peel. The spices can be adjusted to suit your own tastes too. Ideally, give it a try this way and then tweak it to your own personal preference when you next bake it.

The end result?

This version is a cross between a bread and a cake that is dense with fruit and nuts. Admittedly, the texture is different from traditional stollen, but it’s one of the best quick bakes I’ve ever made for the festive season.

Pistachio, cranberry and orange stollen bites

A twist on the German Christmas classic. Very straightforward to make and outrageously good to eat. Pistachio, Cranberry and Orange Stollen is the easiest version of stollen we’ve created, and it’s perfect for busy holiday hosts. No yeast is involved so there’s no lengthy rise times.

Ingredients

175g caster sugar

75g salted butter, softened

125g full fat cream cheese

1 orange, zested and juiced

1tsp glycerine

1tsp mixed spice

1/2tsp ground cardamon

1 egg

75g ground almonds

100g dried cranberries

100g shelled pistachios

250g strong white flour

1tsp baking powder

275g marzipan, diced

Melted butter and icing sugar to finish

Method

• Beat the butter, sugar, cream cheese, orange juice and zest, glycerine and egg together until smooth.

• Add the flour, baking powder, spices, ground almonds, pistachios and cranberries and mix to form a soft dough.

• Press into a 20cm parchment lined square baking tin and smooth over with a spatula.

• Bake at 180C (160C fan assisted)/gas mark 4 for about 30 minutes until risen and golden.

• Leave it in the tin to cool. Whilst it’s still warm, brush generously with melted butter and leave it to go cold before wrapping

• Before serving, dust heavily with icing sugar and cut into cubes.