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