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Stollen!
First photo is mine using Bruno Albouze’s recipe. Second photo is a German Stollen I bought in the Frankfurt airport in late October of this year.
The two are both very good, according to my taste testers. They are different from each other in flavor, aroma and appearance.
Turns out, not surprisingly, Germany has a specification for Dresdner Stollen.
My Stollen has a couple of aspects that are non-compliant vs the spec. Marzipan, interestingly, is not one of the spec deviations.
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