Cherry Cashew Marzipan Stollen Hearts

So many jokes I could make about how this recipe has “Stollen” my heart. Because of this, I say we all get a pass on corny heart jokes this time of year. However, it is no joke these Cherry Cashew Marzipan Stollen Hearts are worth your love.

This rich buttery Stollen is studded with raw cashew pieces and Kirsch soaked Dried Cherries. The resulting luscious dough is wrapped around marzipan. Shape it into a heart and bake until golden. Brush with melted butter while still warm and finish with a generous sprinkling of powdered sugar.

This recipe contains homemade marzipan. However, the store-bought version works just as well and saves a bit of time. Not much because, honestly, it takes no time at all to make marzipan yourself. Additionally, it is more economical. A recipe for homemade marzipan is included below.

Stuff it:

Press the marzipan into a 2+1/2 inch heart-shaped cookie cutter. Place the marzipan heart in the middle of one part of the dough. Then, cover it with another portion. Use your hands to seal the dough around the marzipan. Shape into a heart, brush with butter, and bake.

Alternately, make one larger by dividing the dough into two pieces. Then, use the entire four ounces of marzipan to fill it.

This Cherry Cashew Marzipan Stollen Hearts recipe makes two stollen about 6 inches in diameter. Divide the dough into four equal parts. Pat each part flat. Use a kitchen scale for accuracy.

Accentuate Valentine’s Day with this Cherry Cashew Marzipan Stollen Hearts recipe. Tint one or both of the marzipan hearts pink or red for a cute surprise. If you are a purist, leave the marzipan raw.

Stollen is a yeasted dough. Consequently, the dough for this Cherry Cashew Marzipan Stollen Hearts has three separate rise times.

Soak the dried cherries in Kirsch or cherry brandy for at least two hours or overnight before adding them to the recipe. If you are alcohol-averse, substitute water for the brandy. Or skip this step entirely.

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Cherry Cashew Marzipan Stollen Hearts

Course Dessert

Cuisine German

Keyword Stollen

Prep Time 20 minutes

Cook Time 25 minutes

Rise time 55 minutes

Total Time 45 minutes

Servings 2 Stollen

Author Lora Wiley-Lennartz

Ingredients

• 1/3 cup dried cherries
• Kirsch or cherry brandy for soaking
• 2+1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons of sugar
• 1/2 package of active dry yeast
• 3/4 cup + 2 tablespoons unsalted butter, divided
• 1/4 cup lukewarm milk
• 3/4 cups chopped cashews
• 4+1/2 ounces marzipan
• pink or red food coloring (optional)
• 1/3 cup powdered sugar

Instructions

1. Line a baking sheet with parchment paper.
2. Soak the dried cherries in cherry brandy for about 2 hours.
3. Mix together flour, salt, sugar, and yeast.
4. Melt butter, add milk and pour into dry mixture.
5. Knead until a shiny dough forms. Cover with a dishtowel and leave for 30 minutes.
6. Drain dried fruit. reserve the liquid for baking or to use in cocktails if you wish.
7. Roll out the dough on a lightly floured surface.
8. Evenly sprinkle the brandy infused dried fruit and chopped cashews over the dough them, fold and knead them into the dough.
   
9. Let rise for 15 minutes.
10. If you want to tint the marzipan, do it now, adding a few drops of food coloring at a time.
11. Divide the dough in half. Divide the marzipan in half. I pressed each piece of marzipan separately into a 2+1/2 inch heart-shaped cookie cutter to shape it.
    
12. Divide each dough half in half again.
13. Pat out each half until it is bigger than the marzipan heart.
14. Place the marzipan heart on one half. Lay the marzipan heart on top in the center.
    
15. Cover with the other dough pieces and use your hands to shape the entire piece into a heart.
16. Transfer to the prepared baking sheet and repeat with the other half.
    

17. Cover with a clean dish towel and let rest for 10 minutes.

18. Preheat oven to 350 F.
19. Melt the remaining 2 tablespoons of butter and brush it over the stollen.
    
20. Place them in the oven and Bake for 25 minutes or until they turn golden around the edges.
21. Remove from oven and transfer to a wire rack. Place the wire rack back over the parchment lined baking sheet.
22. Melt the remaining butter if it has solidified.
23. While the stollen is still warm, brush the tops and sides of each stollen heart with butter and then sprinkle with powdered sugar.
    
24. Plate and cut on the diagonal when serving.

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