Traditional German Stollen

• 1/3 cups Sliced Almonds
• 2-1/4 cups All-purpose Flour
• 1/3 cups Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Very Cold Butter
• 1 cup Diced Dried Fruit (I Used A Medley Of Pear, Apple, Apricot And Raisin)
• 1 cup Low Fat Ricotta Cheese
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/4 teaspoons Orange Extract (or Almond)
• 1 whole Egg White (or Substitute Melted Butter)
• 1/3 cups Powdered Sugar

1. Preheat oven to 325 degrees F and butter or line a baking sheet with parchment or a silpat.
2. In a small saute pan, stir almonds over medium heat until golden and fragrant. Set aside and allow to cool.
3. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture has coarse crumbs. Stir in almonds and fruit.
4. In a separate bowl, combine ricotta, 1 egg, vanilla and orange extracts. Fold ricotta mixture into flour mixture until just moistened. Move dough to a floured surface and knead for a couple of minutes until it sticks together.
5. Divide loaf in half and roll each half into an oval. Fold each oval in half.
6. Place the dough on baking sheet and bake 45-50 minutes or until edges are lightly browned. Remove to a rack to cool completely.
7. Brush the warm loaves with beaten egg white and dust completely with powdered sugar. If a raw egg scares you, you can use melted butter in place of the egg white before dusting

almonds, allpurpose, sugar, baking powder, salt, butter, medley of pear, low fat ricotta cheese, egg, vanilla, ubc, egg, powdered sugar

Taken from tastykitchen.com/recipes/breads/traditional-german-stollen/ (may not work)