I made Marzipan Stollen Bites that vanish faster than cookies at a bake sale, honestly impossible to resist.

Jump to Recipe

And yes, I’m obsessed with these QUICK AND EASY STOLLEN BITES. I adore the way the crumb flirts with sweetness, all soft from sour cream and a bite of almond extract that keeps me stealing one more.

I love that they feel like a Mini Stollen Recipe gone rogue, but also like Marzipan Stollen Bites in spirit when the sugar dust hits. Crumbs everywhere and still worth it.

I don’t care about fancy plating. Give me a pile of these and I’ll demolish them between sips of bad coffee.

Small, punchy, addicting. That sugar coating is everything.

No apologies needed.

Ingredients

Print Recipe (No Advertisments)

Flour: it’s the backbone, gives body and chew.
Baking powder: lifts things, keeps bites airy and light.
Salt: balances sweetness, makes flavors pop.
Sugar: simple sweetness and a bit of caramel warmth.
Butter: adds richness and that tender, melt-in-your-mouth feel.
Sour cream or yogurt: basically makes crumbs moist and tender.
Egg: binds everything together and adds a little structure.
Milk: use if needed to loosen a too-thick batter.
Vanilla: warm, familiar perfume that ties flavors together.
Almond extract: plus, gives a lovely, toasty nutty note.
Ground almonds: adds nuttiness and a subtle, cozy texture.
Raisins or currants: chewy bursts and concentrated fruity sweetness.
Candied orange peel: zippy citrus pockets, slightly chewy and bright.
Rum or orange juice: soak the fruit, they get juicier and deeper.
Lemon zest: fresh brightness that cuts the sweetness.
Powdered sugar: basically snowy finish and extra sweet charm.

Ingredient Quantities

2 cups (250 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 cup (100 g) granulated sugar

1/2 cup (115 g) unsalted butter, softened, cut into pieces

1/2 cup (120 g) sour cream or plain yogurt — gives the bites a nice tender crumb

1 large egg

2 to 3 tablespoons milk (only if batter seems too thick)

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional but classic)

1/2 cup (50 g) ground almonds or almond meal

3/4 cup (110 g) raisins or currants, roughly chopped

1/4 cup (35 g) chopped candied orange peel or mixed peel

2 tablespoons rum or orange juice, for soaking the fruit (optional but recommended)

1 teaspoon lemon zest

3/4 cup (90 g) powdered sugar, for dusting the finished bites

How to Make this

Print Recipe (No Advertisments)

1. Chop the raisins or currants and candied peel, put them in a small bowl and pour over the rum or orange juice if using; let them sit while you do the rest so they plump up.

2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a mini muffin tin or a small baking pan for bite sized pieces.

3. Whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 cup ground almonds in a medium bowl so everything is evenly mixed.

4. In a separate large bowl, beat 1/2 cup softened butter with 1/2 cup granulated sugar until pale and a bit fluffy. Add the egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using, mix well.

5. Stir in 1/2 cup sour cream or plain yogurt until combined. If the batter looks very thick, add 2 to 3 tablespoons milk one tablespoon at a time until it’s scoopable but not runny.

6. Fold the dry ingredients into the wet mixture just until incorporated; overmixing will make the bites tough. Fold in the soaked fruit, lemon zest and any liquid left from soaking, scrape the bowl well.

7. Scoop spoonfuls of batter onto the prepared sheet or into the mini muffin tin, leaving a little space between pieces; they should be bite sized so either use a small scoop or drop tablespoonfuls.

8. Bake for about 12 to 18 minutes, depending on size, until golden and a toothpick comes out with a few moist crumbs but no raw batter. Keep an eye on them, ovens vary.

9. Cool slightly on the pan for 5 minutes, then transfer to a wire rack to finish cooling. While still warm, sift or shake over 3/4 cup powdered sugar to generously dust the tops so they look like classic Stollen.

10. Let them cool fully before storing in an airtight container. They keep a few days and actually mellow in flavor after a day, but nobody ever waits that long. Enjoy.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Small bowl for soaking the fruit
3. 2 mixing bowls (one medium for dry, one large for wet)
4. Whisk and wooden spoon or hand mixer for creaming butter and mixing
5. Rubber spatula for scraping the bowl
6. Zester or microplane for the lemon zest
7. Mini muffin tin or baking sheet lined with parchment (or lightly greased)
8. Small cookie scoop or tablespoon for portioning the bites
9. Wire rack and a sifter or fine mesh sieve for dusting powdered sugar

FAQ

Can I skip soaking the raisins or currants? Yes, you can skip it, but soaking them in rum or orange juice for 10 to 30 minutes plumps them and gives more flavor. If you skip, toss the dry fruit in a teaspoon of flour first so they don't sink to the bottom while baking.

What can I use instead of sour cream? Plain yogurt works great, use the same amount. If you only have low fat versions the bites might be slightly less tender, but still tasty.

My batter looks too thick, what do I do? Add 1 tablespoon of milk at a time, up to 2 or 3 tablespoons, until it spreads easily but isn’t runny. You want a soft drop-batter not a pancake batter.

Do I have to use almond extract and ground almonds? No, but they add that classic stollen flavor and a richer crumb. If you dont have them use an extra 1/2 teaspoon vanilla and skip the almond meal, or replace ground almonds with an equal amount of extra flour for texture but not the nutty taste.

How long do the stollen bites keep, and can I freeze them? Stored in an airtight container at room temperature they stay good for 2 to 3 days. Refrigerate for up to a week but the texture changes. You can freeze baked bites for up to 2 months; thaw at room temp then dust with powdered sugar before serving.

Can I make these gluten free? Yes, you can swap a 1 to 1 gluten free flour blend that already contains xanthan gum. The texture will be a bit different, maybe more crumbly, so handle gently and dont overbake.

QUICK AND EASY STOLLEN BITES Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier bite, or use a 1:1 gluten free baking blend if you need it gluten free. Texture may be a tad denser.
Unsalted butter: use coconut oil (solid, measure it the same) for a slight coconut note, or stick margarine for a straight butter substitute. Coconut will make them a little firmer.
Sour cream or plain yogurt: buttermilk works well (use 1/3 cup buttermilk plus 2/3 cup flour adjustment if batter gets loose), or unsweetened applesauce for a lighter, slightly sweeter crumb. Applesauce will reduce richness.
Raisins or currants: substitute dried cranberries, chopped dried apricots, or chopped dates. If you skip the rum or orange juice soak, toss the fruit with a teaspoon of flour so it doesn’t sink.

Pro Tips

1. Soak the raisins and peel longer than you think, at least 30 minutes if you’re using room temp rum or juice. If they still seem dry, microwave them with the liquid for 10 seconds and let sit, they’ll plump up more and not suck moisture from the batter.

2. Use cold eggs and room temp butter when you start. Cold egg helps the batter not get too loose too fast, and letting butter soften on the counter (not melted) gives you that tender crumb. If your butter accidentally melts, chill the batter 10 minutes before baking so the bites hold shape.

3. Don’t overmix when you fold in the flour and fruit. Mix until you can no longer see streaks of flour. A few lumps are ok. Overworking develops gluten and makes them dense and chewy instead of light.

4. Watch the bake time and size matters. For smaller bite sized scoops check at 10 minutes, for slightly larger check at 14. If the tops brown too fast tent loosely with foil for the last few minutes. Dust with the powdered sugar while they’re just warm so it sticks nicely.