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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.

            2. hey tweets, maybe some good news, you lucky girl you! i called When Pigs Fly and they have their 'Jingle Bread' now thru Xmas. It has no milk so is technically not stollen, but it is really delic. and contains:
              almond paste swirled in
              rum soaked raisins
              cran raspberries
              sugar coating

              last yr i really liked it toasted and as french toast. hmmmmm!

              2 Replies
              1. re: opinionatedchef

                I have a loaf of this on the counter. It's quite good. The whole hazlenuts are lovely. I unfortunately don't get a super strong almond taste, so if you're really looking for a marzipan explosion, this won't fit the bill. It's delicious though.

                Side note: I got a sample of the Brown Sugar Cinnamon Swirl when I was picking up the Jingle Loaf, and it was amazing. If you love cinnamon, this bread is heaven.

                1. re: tazia

                  I agree. Stopped into WPF yesterday and sampled the Jingle loaf. Quite yummy but I am chasing the "marzipan explosion" as Tazia so perfectly named that sugar rush.

                  For those with the not so spectacular versions sitting on your counters I have found that toasting it improves the taste significantly, making the marzipan center all gooey and spreadable, almost eradicating that perfumy taste.

              2. I read this thread yesterday. I had never heard of Marzipan Stollen...AND I just found and bought one! Marshalls in Lowell has about a dozen of them for $6.99 each! The are from Germany and the brand is Kuchen Meister. I am pretty sure that other Marshalls will have them but here is the web address: www.kuchenmeister.de I can't wait to try some!

                4 Replies
                1. re: ParisLady

                  PLady, hurry up and open that sucker and try it! let us know if it's dry or moist and has good almond paste flavor!tia.

                  1. re: opinionatedchef

                    Kuchen Meister is the brand TJ's sells and at a similar price. May also be the brand at Market Basket (I'm in a marzipan haze at this point!). I just checked out Pigs version on their website, Opinionated, and it looks promising and more like what I'm after, small batch from a bakery as opposed to mass produced, factory created chemical laden stuff. Bon Appetite at Gaslight, OC!

                    I thought this was quite interesting even though it's a bit old, particularly the reference to the bubblegum flavor. I too get a funny, artificial sweet note from these commercial brands and couldn't quite put a name on it but I think the poster is right on target!


                    1. re: tweetie

                      Answering my own question, this looks like a good place to make a visit.


                    2. re: opinionatedchef

                      I have tried the stollens at Marshall's and every year I am disappointed. They're fine in the way that ANY stollen is better than no stollen at all, but I find them dry and chemically-tasting.

                      I have a similar obsession with pannetone.

                  2. Just had a slice with my morning coffee. It is quite good...moist, filled with raisins and marzipan. Sweet with a background note that I cannot describe. It's worth a try!

                    1. I take it back...not worth a try! I am still tryng to get rid of the after-taste!!!

                      2 Replies
                      1. re: ParisLady

                        Have tried the a K Meister as well and know the feeling. You so want it to be good that with each bite you try to convince yourself that it is but your taste buds are telling you something else.

                        Found a second stollen at TJ's today..."from the bakery" and "handmade", with a very close expiration date.........a good sign! The K Meister they carry is $3.99, this was $5.99. Haven't tried it yet because my jeans are getting tight. May have to toss it in the freezer for a week or two.

                        1. re: tweetie

                          My jeans have been tight since Thanksgiving, tweetie! Please post about the "new" one.

                      2. I was excited to see stollen yesterday at Clear Flour Bakery, and though it was good, I didn't think the taste matched the $21 price. I am pretty sure the sign said that it contained marzipan, but I didn't taste any.

                        7 Replies
                        1. re: veggielover

                          Yes, I've seen stollen at Clear Flour both of the times I've been there in the past week or so, and had been meaning to post but I hadn't had a chance to taste it yet! While it's true that stollen contains a bunch of expensive ingredients, I agree that $21 seems quite spendy, especially since I can bake my own.

                          I believe that the ingredients include almond paste rather than marzipan, and I suspect that it's mixed into the dough rather than used as a separate filling. (BTW, I'm fairly certain that that's also the case with the stollen from Dresdner Backhaus in Germany that RUK links to above.)

                          1. re: Allstonian

                            I couldn't taste the almond paste either. it couldn't compete with my friend's stollen that I tasted over Thanksgiving.

                            1. re: Allstonian

                              as far as i know, marz=alm paste. Almond paste is made of blanched almonds, sugar, egg whites, almond extract. wiki below:

                              < Marzipan (or almond paste) may also be used as a cake ingredient, as in stollen. >

                              World English Dictionary
                              marzipan (ˈmɑːzɪˌpæn)
                              — n
                              1. Also called (esp formerly): marchpane a paste made from ground almonds, sugar, and egg whites, used to coat fruit cakes or moulded into sweets

                              1. re: opinionatedchef

                                My understanding is that while the two terms are sometimes used interchangeably, there is actually a distinction. Almond paste is just ground almonds and sugar and possibly flavoring), and marzipan has a higher proportion of sugar and may include other ingredients such as egg whites, glucose syrup, or fondant, especially if it's being used in pastry rather than as candy.

                                For example, American Almond's Love'n'Bake almond paste lists its ingredients as almonds, sugar, water, and flavoring, and their website says that it is 65% almonds. The Love'n'Bake marzipan, on the other hand, lists sugar as its first ingredient: sugar, almonds, invert sugar syrup, and natural flavor.

                                1. re: Allstonian

                                  almond paste has egg whites. rather than look at commercial products, you might want to look at recipes and professional baker's recipes.

                                  1. re: opinionatedchef

                                    When you look at "recipes and professional baker's recipes" (I don't understand what distinction you're trying to make there), you'll find that marzipan and almond paste are in fact NOT interchangeable. Marzipan has a higher proportion of sugar than almond paste.

                                    One of literally hundreds of citations available online comes from http://www.ochef.com/1087.htm, which is at least as credible as the Wikipedia entry you cite above:

                                    "Odense, the Danish company that makes the most widely available brand of marzipan and almond paste on the U.S. market, makes both products from the same ingredients — ground almonds, sugar, and glucose. But according to the company, the marzipan has a higher proportion of sugar, which makes it more pliable. It is used for rolling and modeling. The almond paste, with less sugar, tastes more of almonds, and, according to Odense, is best used as an ingredient in baking."

                                    I trust what Odense has to say on the topic, since no less an authority than David Lebovitz recommends them by name:


                                    Oh, and by the way, look what else David Lebovitz, one the best dessert chefs in the world, has to say:

                                    "You will need to get almond paste, not marizpan, which is softer and sweeter."

                                    For me, that ends the discussion right there. David Lebovitz knows.

                                    1. re: Jenny Ondioline

                                      i knew i could count on you to pick up the gauntlet and do the footwork.

                                      according to the link, the type of almond paste i make and work w/ is British but i have seen it in countless American baking books and courses, and have never seen it attributed to Britain ,so i just consider it the proper way to make almond paste. but marzipan candy has never interested me. good to have the distinction 'cleared up', at least per that particular site, as much as anything can be agreed upon - in the highly variable world of food and cooking and nomenclature.(Notice RUK's link to a recipe for 'marzipan stollen' that lists almond paste as its ingredient.)

                                      sounds like the OP might best look for stollen w/ a center of almond paste rather than marzipan , unless she prefers a much a sweeter product.

                          2. tweet, it's funny; you have us all thinking about you as we do our shopping rounds! both WF and TrJ carry it but ,regardless of the non-rational sound of this, they 'look' dry to me. ha.

                            btw, you maybe mentioned panettone as being another love? well, WF has a very wonderful similar product that they sell wrapped in wedges, that starts w/ a 'C'.i think. i love it toasted w/ butter. when i get a dry piece, i exchange it. (it has no almond paste to my knowledge but i really ike the balance of flavors.) TrJ has a new frozen pastry cream- filled, choc covered Panettone. I wasn't impressed but My Love likes it.

                            5 Replies
                            1. re: opinionatedchef

                              Yes, the hunt continues! I called Clear Flour last week and learned what has now been shared here thanks to all of my CH scouts---$21. price and almond paste incorporated instead of a ribbon of marzipan. Love the level of detail reported by the stollen elves! I did try Trader Joe's own and was really disappointed by the barely there marzipan. Honestly, the Aldi one that initially disappointed is holding its own in this battle, especially now that I've been toasting it and spreading the promised 10% of almonldy goodness all over the slice.

                              Also check out Cardullo's and wow, the price of their marzipan one is over $30!

                              1. re: tweetie

                                My Oh My Everyone! $20 + for marzipan/stollen! I am by no means cheap...in every way!...BUT it is just not worth it. Is there no one in the industry in Boston that can produce this product for the season at a reasonabke price? It is a limited edition! How about the suburbs anyone? I do not enjoy baking...just cooking. Perhaps I will try a marzipan stollen with a hidden coin for New Year's Day!

                                1. re: ParisLady

                                  Oh, I love to bake (and I've been baking bread for more than 30 yrs, too). Now this thread has gotten to me - decided I have to make some for Christmas!! Just need a fool-proof recipe... RUK, I looked at your link & think I'll start w/yours. Sad to say, I need to substitute margarine (yuk!) because one of my daughters is vegan & I don't want to exclude her. Or maybe I'll make a separate one for her... :D

                                  1. re: threedogs

                                    How nice! Go for it! :-)
                                    If you have a question, please yell.

                              1. the blue frog bakery in Jp.
                                marzipan filled stollen, brandy soaked fruit $10

                                1. The stollen recipe in the King Arthur Flour general baking cookbook is easy and good.

                                  1. Hi-Rise bread company (at least the Huron Village location) had yummy looking Stollen available for sale yesterday.