Quote:
Originally Posted by chassis
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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You guys are surprising me sometimes more and more, had never expected German Stollen as a dish for you. But I know that this is a very appreciated gift, as well as Bavarian white sausages, German beer and marzipan. This is btw. originated at Germany, too
