Turn a classic bread into a holiday treat with this recipe for Stollen Biscotti. Featuring fried fruit, nuts, and marzipan or almond paste, this healthyish biscotti is perfect for the holidays.

Stollen Biscotti

  • Author: Lauren Grant of Zestful Kitchen


Taking inspiration from the classic German holiday bread, Stollen, this delicious biscotti recipe is studded with dried fruits, nuts, spices and of course, a log of marzipan or almond paste. Easy to make and incredibly festive, this healthyish biscotti is partially sweetened with honey and also offers whole grains.



1¼ cups all-purpose flour (5½ ounces)

1¼ cups whole-wheat pastry flour (4¾ ounces)

1½ teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cardamom

¼ teaspoon grated fresh nutmeg

¾ cup slivered almonds

½ cup dried apricots, diced

½ cup currants

½ cup golden raisins

2 tablespoons candied ginger, diced (optional)

3 large eggs

¼ cup honey

¼ cup brown sugar

2 teaspoons pure vanilla extract

1 tablespoon minced fresh orange zest

4 ounces marzipan or almond paste


Heat oven to 350°F with rack set in middle position. Line a baking sheet with parchment paper.

Whisk together flours, baking powder, salt, cardamom, and nutmeg; set aside.

Combine almonds, apricots, currants, raisins, and candied ginger; set aside.

In a stand mixer fitted with the paddle attachment beat eggs, honey, and sugar together on medium speed until light in color and thick, 3 minutes. Add vanilla and zest and beat to combine. Reduce speed to low, gradually add dry ingredients and mix until just incorporated.

Using a wooden spoon, add nut and fruit mixture and mix until just combined (dough will be soft and sticky).

Transfer two-thirds of the dough to prepared baking sheet. Form into a 10-inch long by 3-inch wide log. Form a slight indentation down the length of the log, slightly off-centered.

Roll almond paste into a 9-inch log and transfer to indentation, lightly press down into dough and slightly press sides of dough up sides of almond paste. Scoop remaining dough over top of log, being sure all of the almond posate is adequately covered. With damp fingers, gently smooth top and sides of the log.

Bake biscotti log for 30–35 minutes until lightly crisp and golden brown.

Remove log from oven and cool on sheet for 10 minutes; reduce oven temperature to 300°F.

Transfer slightly cooled log to a cutting board and cut log into ½ inch-thick slices using a serrated knife. Arrange slices on sheet pan in a single layer, cut side down, and bake until golden brown, 40 minutes, flipping slices halfway through

Let slices cool completely on baking sheet.

Store biscotti in an airtight container at room temperature for up to 1 week.