Stollenkonfekt – Stollen Bonbons

It may be a few months until Christmas, but Luisa Weiss’s Classic German Baking Stollenkonfekt (p257) are easy-to-make, mini-cake bonbons which are spicily delicious any time of year.

I’ve made them gluten-free and suggest yoghurt for the original quark. They taste best when stored a few days before serving (but if you can’t wait – serve immediately!).

Makes: 2 dozen bonbons

For the dough:

  • 250g full-fat Greek-style yogurt (if you have quark, leave out the lemon juice and salt)
  • 1/2 unwaxed lemon: finely-grated zest, and a quick squeeze of juice
  • 1/2 tsp salt
  • 100g unsalted butter, softened
  • 80g caster sugar (golden or white)
  • 1/2 tsp vanilla extract
  • 320g self-raising gluten-free flour
  • 2 tsp gluten-free baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom (approx 3-4 whole green cardamom pods, seeds removed and heartily crushed)
  • 75g whole skinned almonds, roughly chopped; or, shop-bought chopped/skinned almond pieces
  • 150g raisins

For the topping:

  • 100g unsalted butter – can be cold as it will be melted
  • 1 tablespoon vanilla extract
  • 100g icing sugar, plus additional for serving


  • 2 baking trays
  • Baking/parchment paper to line trays
  • Citrus zester
  • 2 mixing bowls, 1 large and 1 medium; plus 2 small bowls for yogurt and icing sugar
  • Electric mixer (hand-held, or stand)
  • Wooden spoon
  • Cooling rack
  • Small saucepan (a milkpan will do)
  • Icing sugar duster, to serve

Making the dough:

  1. Preheat oven to 180 C (160 C fan assisted). Line both baking trays with paper.
  2. Stir the yogurt, lemon juice, and salt together in a small bowl and leave whilst you start Step 3.
  3. Cream the butter and sugar together at medium-high speed in a large bowl until well fluffy. Add the yogurt and vanilla extract, and continuing beating at high speed until very smooth (it may look slightly grainy even after 3-4 min’s at high speed; that’s OK).
  4. In a medium bowl, stir the lemon zest, flour, baking powder, and spices together with a fork. Add to the large bowl and mix manually with a wooden spoon just until fully moistened. Gently stir in the almonds and raisins until evenly distributed.
  5. Take pieces of dough about 40g each. Handling as gently as possible, roll into 2″ balls. Put on the prepared baking sheets 3x4. (The dough is very sticky – you’ll want to clean your hands once or twice.)
  6. Bake for 30 minutes, turning the trays halfway through for even baking. When they’re golden brown, remove the trays from the oven to a cooling rack.

Making the topping:

  1. Whilst the stollen bonbons are baking, melt the butter over a low heat in a pot on the hob. When fully melted, take off the heat and stir in the vanilla.
  2. Put the icing sugar in a small bowl.
  3. Dip each freshly-baked bonbon in the melted butter, then roll in the sugar and put back onto the baking trays to cool.
  4. When the bonbons are completely cool, store in an airtight container with layers separated by baking paper. Leave for 3-4 days on the counter before serving.
  5. Dust again with icing sugar to serve. Any remaining bonbons will keep stored at room temperature in an airtight container for up to 2 weeks.

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