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Dec 1, 2011 09:16 AM

Marzipan stollen

Does anyone have a source? Was gifted one last Christmas and was blown away (still trying to find out where it came from). In the meantime I'm exploring other options. Got a fairly bad one at Aldi which I thought could be promising being made in Germany. Although it was loaded with fruit, it had a very artificial, chemically flavor and very little marzipan. Neglected to notice the claim of "10% marzipan" on the package. Have a feeling it was to stollen what Wonder is to bread. Also believe it may be the same as the one at Trader Joe's as they are part of the same parent co. Picked up a box of chocolate covered peppermint sandwich cookies at Aldi too, a bit below TJ's pricepoint and suspiciously similar to Joe's. hmmmm

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  1. Marzipan stollen? Have you contacted the police?

    Sorry. Couldn't resist. Anyway, my first inclination would be to check Karl's Sausage Kitchen in Saugus. No first-hand experience though.

    1. I don't believe that much has changed since you made a similar request last December:

      I still think your best bet is to check out the different options at Cardullo's. Note that the Burdick's stollen, recommended by Scruffy The Cat, may be excellent but is NOT marzipan filled. It sounds like you share my lifelong passion for the almondy goodness, so that's an important point.

      4 Replies
      1. re: Allstonian

        That is true, but I do believe there may be almond flour or something in the ingredients because it does have an almondy goodness to it even though it doesn't have the magical marzipan surprise in the middle. The reason I like it so much is that the bread part is not dry and cardboard-y like almost all the other marzipan stollens I have had. I'm a bit mad for stollen and tend to buy them wherever I see them in the name of "just trying to see if it's any good".

        1. re: Scruffy The Cat

          scruff, since you sample them all the time, won't you keep us posted as to the best stollen and panetone that you find?( do you generally not buy things at WF and Formaggio? A big advantage w/ them, for me, is that they have real people tasting and choosing their products based on flavor.

          1. re: opinionatedchef

            LOL, I _did_ tell you the best stollen I can find! ;-) The best stollen I have tasted as of this moment is the Burdick's stollen. It is not a marzipan stollen with the tunnel o' marzipan, but it is the best overall and still almond-y. I am still searching for the perfect panetone.

            And yes, I have tasted the WF versions and found them lacking. Haven't gotten to Formaggio for a taste test of these 2 products yet. Maybe next week.

            1. re: Scruffy The Cat

              oh, sorry, i must have missed that. don't forget pigs fly! i wonder if hi rise or flour does one...

      2. If I wouldn't make them myself, I would probably go straight to the source.
        I would be very surprised if they didn't ship.

        3 Replies
        1. re: RUK

          A: No Marzipan stollen.
          B: Shipping to the US starts at 35 Euros.

          1. re: Allstonian

            I just took a quick look at the ingredients of a Rosinenstollen/ Christstollen, it does contain Marzipan. And yes, that would be expensive.....

            1. re: RUK

              you can order a very good "make it yourself" with the almond paste from King Arthur's Flour. Not hard to make and everything comes that you need.

        2. love those TrJ cookies. they're about the only non-butter based cookies i will buy.

          for your stollen, Formaggio just got in their xmas supply i believe; call them (and WF bakery dept), as both sources are very helpful w/ good info/willingness to look at label for ingredients.
          i guess you didn't keep the label from last year?

          for locally made fresh stollen, might you call the scandinavian or scand.-slanted bakeries in the area?>>olin's, belmont; konditermeister(sp.),.........? google maybe?

          1 Reply
          1. re: opinionatedchef

            Speaking of Scandinavian slant, call Danish Pastry House. Perhaps they will make a stollen with marzipan. I am not a big marzipan fan, as it can be really sweet, but I had pastries and cakes with marzipan from DPH and they were just the right balance for me. I believe they import their marzipan from Denmark.

          2. They often have some at Marty's Liquors in Newton. Though not technically a marzipan stollen, my favorite local stollen comes from Burdick's. It puts all the others to shame.

            3 Replies
            1. re: Scruffy The Cat

              oooh, scruff, plse tell us about it. Convince me :-}

              1. re: opinionatedchef

                Thanks for all the suggestions. I did check Konditor, Swiss Baker and Clear Flour websites (not shown but that may be because it's seasonal. ) Saw WF's yesterday but balked at $16 for one without marzipan. Will check out Frommagio, DPH and Marty's.

                I can/do bake quite a bit and could most certainly make one for myself but thought it would be a treat to find a locally sourced fresh one. And so the hunt continues, but that's part of the thrill isn't it?

                1. re: tweetie

                  Tweetie, I made my first Stollen in 1968 and have never stopped doing it. Throughout the years I modified my recipe a bit, but it is truly foolproof and it is really not difficult to do! I posted it here the other day, should you decide to make it yourself. The only thing one might caution about is not to over- bake it.