How to make
Oven - 360°F (180°C).
Flat tray covered with baking paper.
The dried fruit are finely chopped, as well as the raisins and the almonds are grinded in a blender.
Pour the fruit and almonds into the bowl of the mixer, add the soft butter, stir, then add the egg, a pinch of salt and the flour mixed with the baking powder, vanilla sugar, rum drops, cinnamon, ginger and sugar. Mix briefly on medium speed of the mixer, then knead on a worktop with your hands, until a smooth ball of dough is obtained.
The dough is divided into two parts and each part is divided into small pieces, from which elongated strips are formed with the thickness of a finger or a little thicker than a pencil. They are cut into pieces of about 4-2″ (5 cm) long. The two strips are placed next to each other and a third is placed on them. Press them lightly and place them in a tray covered with paper.
Bake at 360°F (180°C) for about 12-15 minutes or until they aquire a nice golden brown color. After 12 minutes they should be checked, because they burn quickly. Their underside, the bottom of each cookie should be well baked. Cool them and roll them in powdered sugar.
The stollen are stored in a cool place for a long time - about 3 weeks.
The Mini Christmas Stollen are ready.
Note: The mini stollen are made entirely with butter.
The original recipe does not add flavors such as cinnamon and ginger, I added them myself.
