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- Baker: Matt Othold
- IG: Mattaroons
- Makes: 9 or 16 depending how small you want to cut them
- Prep time: 30mins
- Bake time: 25mins
- Flours used: Matthews Cotswold Plain Flour
Mattaroons’ Stollen Blondies Baking Method:
- Roll out your marzipan into a square. Place your 9’ x 9’ square pan on top and cut out your square. This will be used later to go in the middle so set aside for use shortly.
- In a small bowl mix together your white chocolate, flaked almonds, pistachio, mixed peel and cranberries, set aside to use shortly.
- In a bowl mix together your two types of sugars and add in your melted butter, whisk together for approx. 5mins till mixtures becomes thick and all the butter is absorbed.
- Add in the eggs one at a time, fully mix in each one before adding the next one.
- Add in the vanilla and mix through.
- Sieve in the plain flour and spices, then gently mix till just incorporated.
- Pour in your white chocolate, fruits & nuts mixture and gently fold through till incorporated.
- Spoon only half the mixture into your lined 9’ x 9’ square pan, smoothing out to all corners and sides.
- Lay the square of cut out marzipan on top of this layer and press down gently so it’s bonded with the mixture.
- Spoon on the other half of the mixture on top of this and again smooth out to all corners and sides.
- Bake in preheated 160-degree C fan oven for 30mins, then leave to cool room temp 1hr then fridge for min 4hr but ideally overnight to go fudgy.
- When cool, brush the top with the melted butter and then dust the top with icing sugar for that classic stollen look. Cut up into squares and enjoy!
