Stollen granola from Home Is Where the Eggs Are: Farmhouse Food for the People You Love (page 6) by Molly Yeh

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Notes about this recipe

  • ethedens on March 02, 2025

    This isn't my favorite granola, but it's still pretty good and I would probably make it again. I like the almond paste but could have used more almond flavor throughout. I did also screw up and added cherries to the mixture before baking. 3.5/5

  • ldyndiuk on February 21, 2024

    The recipe doesn’t say this, but it’s important to grate the almond paste directly into the mixture. I did it separately and when I picked it up to transfer into the bowl it all clumped together so my stollen had big lumps of almond paste in it. The baking time is also VERY long for that temperature so I advise checking on it frequently. It tastes good though!

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