Bite-Size Stollen (

• 7 tablespoons/100g unsalted high-fat, European-style butter, at room temperature
• 1/3 cup plus 1 tablespoon/80g granulated sugar
• 1 cup/250g
• , drained if necessary
• Grated peel of 1 organic lemon
• 1/2 teaspoon vanilla extract
• 1 tablespoon dark rum
• 2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoons baking powder
• 1/2 cup/75g blanched whole almonds, chopped
• 1 cup/150g raisins
• 7 tablespoons/100g unsalted butter
• 13 tablespoons/100g confectioners' sugar
• 3 tablespoons

1. Preheat the oven to 350u0b0F/180u0b0C. Line two baking sheets with parchment paper.
2. To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
3. In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.

butter, lemon, vanilla, dark rum, leveled, salt, ground cinnamon, ground cloves, ground cardamom, baking powder, almonds, raisins, butter, confectioners

Taken from www.epicurious.com/recipes/food/views/bite-size-stollen-stollenkonfekt (may not work)