Anny Middon wrote:
> "Don Kleist" > wrote in message
> ...
>> Never heard of Stollen with a filling. Here is my version. I have been
>> making them each year since the mid 1970s.
>>
>
> I've never made stollen, but your recipe sounds very good.
>
> As to fillings in stollen, some traditional German ones have a marzipan
> filling. Absolutely my favorite -- store-bought stollen is often fairly
> dry, but the marzipan filling keeps it moist in addition to adding all that
> almond goodness.
>
> Anny'
>
>


I bought some stollen at Aldi's last year and it had something a little
different than marzipan (I don't remember what they called it.) It was
made with apricot pits and/or bitter almonds. It had a very intense
almond taste with a bitter edge to it.

I'd buy it again, but not very often, if that makes any sense.

Bob