Cherry stollen with pistachio marzipan from Crumb: The Baking Book (page 159) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • mirima on January 02, 2023

    Very nice, especially the homemade marzipan - love the indulgence of making it with pistachio. Simpler than my usual go-to stollen recipe (from the New York Times) but still hits the mark - however I think I'll be returning to the old recipe, but perhaps adding Ruby's marzipan to it.

  • anya_sf on December 09, 2018

    Instead of mixed candied citrus peel, which I dislike, I added lemon zest (in addition to the orange zest called for); there were already so many dried cherries that they kept falling out of the dough. I didn't realize marzipan was so easy to make. I used roasted pistachios and the flavor was delicious. The dough took forever to rise, but my kitchen is fairly cold. Made 2 smaller loaves, which took 35 minutes to bake. This stollen still has the classic stollen spice notes, and the cherries and pistachio really go well together.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.