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Holidays Recipes by Armand Leuscher

1. Form into a dough
2. Add a little flour if dough is sticky

1. Add to dough and incorporate

1. Add to dough mix and incorporate
2. Rest dough for 10 minutes
3. Cut dough into three equal pieces
4. Form into oblong loaves about 14” long
5. Place on paper lined baking sheet
6. Flatten lightly and press indentations along sides with round spoon handle
7. Let rise for 1 hour
8. Bake at 350 for 40 – 45 minutes
9. Brush with melted butter while still warm
10. Sprinkle with granulated sugar on top and sides
11. Dust with powdered sugar
12. Stollen can be stored wrapped for up to 2 weeks

1-1/2 cups whole almonds
1-1/2 tsp cinnamon
1 tsp grated lemon zest
¼ cup egg whites (4)
1-1/2 cups confectioners sugar
Granulated sugar for sprinkling work surface
1 tsp water

1. Preheat oven to 325.
2. In food processor grind almonds until fine
3. In a bowl beat the egg whites and a pinch of salt until they hold stiff peaks
4. Gradually beat in the confectioners sugar
5. Reserve 1/3 cup of the meringue, covered
6. Add remaining meringue to almond mixture and pulse until a firm dough forms
7. Sprinkle work surface with granulated sugar
8. Roll dough to 1/4 “ thick
9. Make cookies with 2” star cutter dipped in water to prevent sticking
10. Place cookies on a lined baking sheet
11. Add water to reserved meringue to liquefy and brush on cookies
12. Let stand at room temperature for 1 hour
13. Place cookies in oven and reduce temperature to 300
14. Bake for 15 minutes until firm but moist
15. Remove and cool on cooling rack.
16. Store in airtight container for up to 2 weeks

8 ounces of melted semi-sweet chocolate
½ ounce butter
2 eggs beaten
6 ounces sugar
2-1/2 ounces of chopped pecans
¼ tsp cinnamon
1/8 tsp baking powder
¼ tsp vanilla flavor

1. Preheat oven to 350.
2. Add dry ingredients together and add to the pecans
3. Add dry ingredients to beaten eggs
4. Blend in melted chocolate and mix until incorporated
5. Spoon or pipe drops about 1-3/4 “ wide onto a lined baking sheet
6. Bake for 10 minutes or until firm but not hard.
7. When cool place in air-tight container.