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Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into two pieces, and shape each piece into an oval
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Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
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Press the top edge firmly to seal it to the dough below.
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Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for and hour so, until it looks like it is getting puffy. It won't rise much though.
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Preheat the oven to 370°F. Bake the stollen for 10 minutes, then reduce heat and bake for another 20 to 25.
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The bread is done when it is golden brown on the outside and your thermometer registers an internal temp of at least 190F.