Stollen with marzipan filling

Almond flour, Egg, Butter, Erythritol, Coconut flakes or flour, Lemon, Xanthan gum, Cooking salt, Baking soda, Strawberry, Blueberry, Erythritol, Lemon zest, Psyllium, Cinnamon, Cooking salt

Slice: 5 min, Cooking: 10 min, Mix: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 10 min, Bake in the oven: 40 min

Filling preparation

Chop the berries (120 g) into small pieces. Then add:

• erythritol (15 g);
• psyllium (1 tsp);
• lemon or orange zest (1 tsp);
• cinnamon or vanilla to taste;
• a pinch of salt.

And mix well.

If there is a lot of juice, gently drain it off.

Instead of psyllium for thickening, you can use agar-agar (3 g). In this case, the filling should be brought to a boil.

Dough preparation

Mix all dry ingredients in one bowl:

• almond flour (40 g);
• coconut or lupin flour (15 g);
• xanthan gum (1.5 g);
• baking soda (0.5 g);
• vanillin (about 0.5 g);
• salt (1 g);
• erythritol (10 g);
• any sweetener, 5 times sweeter than sugar (2-3 g).

Then add the chilled butter (82%) (30 g) and rub it with the dry ingredients until it resembles crumbs.

After that, add a cold egg (30 g) and lemon juice (10 g), knead the dough, form it into a ball, and place it in the refrigerator for 5-10 minutes, leaving the bowl uncovered.

After the time has passed, roll out the dough into a round sheet with a diameter of 20 cm between two sheets of parchment paper.

Place the filling in the center of the sheet, then carefully fold the edges, leaving the center open.

Baking temperature: 170-180°C. Baking time: 30-40 minutes. Oven heating mode: top+bottom.