Soak the dried pomegranate arils in pomegranate liqueur or juice for about 2 hours.

Mix together flour, salt, sugar, and yeast.

Melt butter, add milk, and pour into the dry mixture.

Knead until a shiny dough forms.

Cover with a dish towel and leave for 30 minutes.

Line a baking sheet with parchment paper.

Drain the pomegranate arils. reserve the liquid for the glaze or to use in cocktails if you wish.

Roll out the dough on a lightly floured surface.

Sprinkle the infused pomegranate arils and chopped almonds over the dough.

Fold and knead them into the dough.

Let rise for 15 minutes.

Pat out the dough into a rectangle shape and place the marzipan down the middle of the dough rectangle vertically.

Fold the sides over to cover the marzipan completely.

Transfer to the prepared baking sheet, cover with a clean dish towel, and let rest for 10 minutes.

Preheat oven to 350 F.

Place in the oven and Bake for 25 minutes or until the stollen turns golden around the edges.

Remove from the oven and transfer to a wire rack.

Place the wire rack back over the parchment-lined baking sheet.

Melt the remaining butter and brush the tops and sides of the stollen while it is still warm.

Sprinkle with powdered sugar to coat the entire stollen.

Let cool completely.

Whisk together the powdered sugar and reserved liquid.

Drizzle the glaze over the stollen.

Sprinkle the pomegranate arils and chopped almonds over the glaze.

When the glaze has dried completely, transfer the stollen to a platter. Cut and serve.