Christmas Stollen Bread with Marzipan Almond Paste (paleo)

I remember the emotion I felt when I tasted the test version of this Christmas stollen bread last year, three years into my starch-free journey. Memories of Christmases-past came flooding over me. I hadn’t had a traditional Christmas bread for three years, but I felt certain my new version was just as good, if not better. This recipe certainly isn’t elimination-friendly, and it remains a treat. But, the amount of joy this loaf brings to my life at Christmas time is 100% worth the effort and cost of making it!

Please note, the marzipan paste recipe is best made ahead of time.

Marzipan

Christmas Stollen Bread Batter

For Dusting

Directions:

Marzipan Almond Paste (best made at least 1 hour or more ahead of time):

1. In a blender, food processor, or grinder, process the almond flour and monkfruit sweetener until powdery.
2. Add the water and almond extract and blend (or mix by hand) until the dough holds together and forms a ball.
3. Knead marzipan for about 30 seconds to make sure it is not too dry (add a few drops of water) or too wet (add a little bit of almond flour). When you’re happy with the consistency, shape the marzipan into a log and wrap in plastic wrap.
4. Refrigerate to let it firm up for use in recipes.

Christmas Stollen Bread:

1. Boil 2 cups of water in a small saucepan. Add raisins and simmer until raisins are plump, about 10 minutes. Drain well.
2. Preheat oven to 350°F and line a cookie sheet with parchment paper.
3. Mix dry ingredients and orange rind in a medium size bowl.
4. With a hand mixer (or stand mixer), whip eggs. Once foamy, mix in the rest of the wet ingredients, except the boiling water.
5. Add dry ingredients to wet ingredients and mix.
6. Add the boiling water to the batter. Mix.
7. Fold in the plump raisins. The batter will be quite wet and sticky (it should still somewhat hold its shape and not be completely runny). This batter will not act like traditional Christmas stollen bread dough. Let batter rest for 5 minutes.
8. Use wet hands to take about half the batter and place it on the cookie sheet in the shape of a flat loaf (long rectangle). Take the marzipan almond paste from the fridge, and roll it into a log that is the same size as the length of the loaf you made on the cookie sheet. Place the log of marzipan on the length of the bread, either centered or slightly off to the side. To prevent the batter from sticking to your hands too much, wet your hands again. With wet hands, take the last of the batter and place it on top of the loaf base, covering the marzipan. Shape batter to your preference, remembering that the loaf will spread a bit as it bakes.
9. Bake in preheated oven for approximately 1 hour, until a toothpick inserted into the center comes out clean.
10. Let the loaf cool before cutting it to allow marzipan almond paste inside to set.
11. Lightly dust the top of the loaf with monkfruit sweetener that is blended/ground to a powder.
12. Store in fridge.