Quick Stollen With Pecans And Marzipan

• 2 1/3 cup flour
• 1/2 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup part skim ricotta cheese
• 1 cup dried chopped fruits (eg. raisins, craisins, currants)
• 1/3 cup toasted and chopped pecans
• 1 tsp. vanilla
• 1/2 tsp. lemon peel
• 3 1/2 ounces (100gr) of marzipan
• 2 eggs
• Confectioners sugar for dusting

1. preheat oven to 325 degrees.
2. Combine dry ingredients and cut the butter through the dry ingredients until it resembles course flour. Add all other ingredients, except the marzipan.
3. Knead the dough on a floured surface. The dough will be quite sticky. Roll dough out into a 10" x 8" oval. Roll out the marzipan to a tube measuring approximmately 10", the length of the loaf, and place it in the middle of the dough. (You can instead roll the marzipan into 2 tubes and place them at two spots in the loaf.) Fold 1/3 of dough over the middle and then the other 1/3 on top of that. Place on a greased baking sheet, and place in the center of the oven.
4. Bake for 55 to 60 minutes. Let cool down and dust with powdered sugar.

flour, sugar, baking powder, salt, butter, ricotta cheese, fruits, pecans, vanilla, lemon peel, eggs, confectioners sugar

Taken from www.epicurious.com/recipes/member/views/quick-stollen-with-pecans-and-marzipan-1256996 (may not work)