Stollen Marzipan Shortbread

Stollen, a classic German treat, packs booze-saturated fruit, ropes of marzipan, and warm, aromatic spices into a sweetened, yeasted bread loaf. This shortbread is a scaled-down affair, with rich, chewy Marzipan mixed directly into the dough and a buttery drizzle of Rum Glaze topping it off. On even the coldest winter nights, these spiked shortbread cookies are sure to warm you right up.

Stollen Marzipan Shortbread
Makes 24 cookies
  • ⅔ cup (150 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ⅓ cup (100 grams) Marzipan (recipe follows)
  • 1 large egg yolk (19 grams)
  • 2 teaspoons (2 grams) orange zest
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 cups (250 grams) all-purpose flour
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • Marzipan (recipe follows)
  • Rum-Soaked Fruit (recipe follows)
  • Rum Glaze (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolk. Beat in zest and vanilla bean seeds.
  2. In a medium bowl, sift together flour, salt, nutmeg, and ginger. With mixer on low speed, add flour mixture to butter mixture in 2 additions, letting first addition fully incorporate before adding the second. Stir in Rum-Soaked Fruit. Turn out dough, and shape into a 7-inch square. Wrap in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper.
  4. Between 2 sheets of parchment paper, roll dough into a 9-inch square. Freeze for 15 minutes. Using a sharp knife, cut dough into 2¼×1½-inch rectangles. Place 1 inch apart on prepared pan. (If dough starts to soften, place back in freezer until firm again.)
  5. Bake until lightly browned, 15 to 17 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Pipe Rum Glaze over cooled cookies.


  • 2¼ cups (216 grams) blanched almond flour
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 large egg white (30 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 2 teaspoons (8 grams) almond extract
  1. In the work bowl of a food processor, place almond flour and confectioners’ sugar; pulse until combined. Add egg white, vanilla extract, and almond extract; process until mixture holds together. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.


Rum-Soaked Fruit
Makes ¾ cup
  • ¼ cup (32 grams) diced dried apricots
  • ¼ cup (32 grams) dried cherries, halved
  • 3 tablespoons (45 grams) dark spiced rum
  • 2 tablespoons (24 grams) raisins
  • 2 tablespoons (24 grams) golden raisins
  1. In a small bowl, toss together all ingredients. Cover and let stand at room temperature overnight.



Rum Glaze
  • 2 cups (240 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) whole milk
  • 2 tablespoons (30 grams) dark spiced rum
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

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