No-Yeast Stollen

• 2 tablespoons chopped candied orange peel
• 2 tablespoons chopped candied lemon peel
• 4 teaspoons water
• 1 teaspoon rum extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup ground almonds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 5 tablespoons cold butter, divided
• 1 cup 4% cottage cheese
• 2 large eggs, room temperature, beaten
• 1/2 cup golden raisins
• 1/2 cup dried currants
• 2 teaspoons confectioners' sugar

1. In a small bowl, combine the candied peel, water and extracts; set aside. In a large bowl, combine the flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs.
2. Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface; knead 5 times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal.
3. Place on a greased
4. ; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350u0b0 for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar.

candied orange, water, rum, almond extract, vanilla, flour, sugar, ground almonds, baking powder, salt, ground mace, ground cardamom, cold butter, cottage cheese, eggs, golden raisins, currants, sugar

Taken from www.tasteofhome.com/recipes/no-yeast-stollen/ (may not work)