Although I love to try different recipes and techniques, because this Stollen is as good as it gets, I have kept exactly to Andrew Whitley's original recipe in Bread Matters. I've been making this each year, and the first time I mentioned this in a post was in 2011.
Andrew Whitley's Christmas Stollen |
I felt so grateful to have a little encouragement from Mandy on Christmas eve, and asked her to share again with me the recipe for the Ricciarelli Mince Pies she had made this year. We had a conversation about these quite early in the morning, and forwarded that the quantities in the recipe were not quite enough to make the 12. In the end I tweeked the recipe.I must remember to write down my variation in my recipe book, as when printed from the Good Housekeeping site, it only gave quantities and not method. I upped the pastry by 50% but doubled up on the Ricciarelli as I fancied some almond petit fours.
With all that is happening with the 'will we have one, or not post Brexit arrangement', families having to plan last minute Christmas meals because of new travel restrictions, etc., too many people were out last minute shopping, and anyway all the Pistachio and other very good Turkish delight was sold out, the Ricciarellis would be my 'chocolates', since now chocolate is nearly top of the list for causing adverse reactions.
I gave 18 to my Dad and brother, decent sized ones and they had polished 16 of them off in two days! They thoroughly enjoyed them. These will be our go to recipe every year now.
ReplyDeleteA total seal of approval from your family and ours.
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