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A pile of Stollen Blondies sits on a pewter plate, surrounded by walnuts and clementine segments.

Stollen Blondies

All the goodness of a German yeasted Stollen Bread, but without the yeast or proofing! Melt in your mouth blondies filled with rum soaked dried fruit and candied peel, toasted walnuts, and chunks of marzipan. Finished with a copious amount of icing sugar, just like the bread!
Course Dessert
Cuisine German
Keyword candied orange peel, cream cheese, marzipan, rum
Prep Time 20 minutes
Cook Time 30 minutes
Macerating Time for the Dried Fruit and Peel 2 hours
Servings 16

Ingredients

  • 1/3 cup dried sultanas golden raisins
  • 1/3 cup dried cherries or cranberries
  • 1/3 cup candied orange peel
  • 1 tbsp rum, see Notes
  • 2 cups (260g) cup for cup gluten free blend flour, can substitute with all purpose flour
  • 2/3 cups (75g) almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp kosher salt
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/8 tsp allspice
  • 3/4 c (168g) unsalted room temperature butter, divided
  • 4 oz (112g) cream cheese, room temperature
  • 1 c (200g) sugar
  • zest of 1 orange
  • 1 large egg
  • 1/2 tsp almond extract
  • 1 cup (112g) toasted walnuts, chopped roughly once cooled
  • 7 oz (200g) marzipan, cut into 1/2" cubes
  • 1/3 c (40g) powdered sugar plus more if needed once the butter has cooled.

Instructions

  1. Preheat the oven to 350F. Grease an 8” square pan and line with parchment paper so that 1” wings hang over on two or four sides. If you have small metal clips, these will work great to secure the paper to the walls of the pan.

  2. Place the dried sultanas, cherries and orange peel in a small bowl. Drizzle with 1 tbsp of rum. Seal tightly and let this sit for at least 2 hours, ideally overnight.
  3. In a medium bowl, whisk together the flour, almond flour, baking powder, cinnamon, salt, cardamom, cloves, and allspice.
  4. In a stand mixer fitted with a paddle, beat 1/2 cup of the butter, the cream cheese, sugar, and orange zest on medium high until pale and fluffy, 3-4 minutes.
  5. Add the egg and almond extract and beat until combined.
  6. Using a tea strainer, drain the dried fruit and rum mixture to remove any remaining liquid.
  7. Reduce the speed to low and then beat in the dry ingredients followed by the strained rum soaked fruit, and walnut pieces.
  8. Fold in the marzipan pieces by hand. Scrape this stiff mixture into the pan and spread it out evenly with lightly oiled hands or a rubber spatula.
  9. Bake until golden around the edges and lightly browned on top; begin checking for doneness at 28 minutes.
  10. Cut the 1/4 cup of butter into small pieces and spread them all over the top while it’s still hot out of the oven. As the butter melts use a brush to get it into all the corners etc.

  11. Use a tea strainer to sprinkle 3 tbsp of the powdered sugar. Let cool completely in the pan and then sprinkle the remaining sugar and any extra sugar needed over everything, covering any spots that may have melted into the butter. You can chill this in the fridge to make slicing easier.

  12. Cut into squares. Either 16 pieces or 25 pieces, if you want to keep them on the small side.
  13. Store in an airtight container at room temperature or in the fridge for up to two weeks.

Recipe Notes

In replace of rum, you can warm up coffee or orange juice and soak the dried fruit in this instead.

Here is the link for the recipe that inspired my version.