Apricot, Pistachio And Marzipan Stollen - cooking recipe

Ingredients

1 lb dried apricots, diced
5 tbsp apricot liqueur
3/4 lb marzipan
3 1/2 cups all-purpose flour
1 tbsp baking powder
2/3 cup granulated sugar
1 tsp vanilla extract
2 None eggs
1/2 lb mascarpone cheese
1 cup butter, diced + 3 1/2 tbsp
1/4 lb pistachios, roughly chopped
1 1/4 cups powdered sugar
1-2 tbsp ground pistachios

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. Combine 2/3 of apricots with 2 tbsp liqueur and set aside. Knead marzipan with 2 tbsp liqueur then, on a work surface dusted with powdered sugar, roll out into a 15 x 2 inch rectangle. Cover and set aside.
Next, combine flour and baking powder and make a well in the center. Add sugar, vanilla extract, eggs and a pinch of salt then mix to form a thick paste. Beat mascarpone, remaining liqueur and 1/2 cup butter then add to the flour mixture and knead until smooth. Add soaked apricots and chopped pistachios. Roll out into a 10 x 16 inch rectangle then place rolled marzipan along the center. Fold over sides of dough to enclose marzipan and press firmly. Transfer to prepared pan and bake for 20 mins, reduce oven temperature to 325\u00b0F and bake for another 25 mins, until a skewer comes out clean.
Melt remaining butter and brush 1/4 over the hot stollen. Sift 1/4 powdered sugar over top then repeat the process 3 more times. Allow to cool then sprinkle with ground pistachios and remaining apricots.