Christmas Stollen Friands


Tenina Holder

Posted March 10, 2021 (Last updated May 10, 2022)



Total Time




Gluten free, and so delicious, mix up a batch the day before for any special occasion breakfast. You will get approximately 12-16 muffin sized friands out of this mixture.


  • Unsalted butter icon
    Unsalted butter150 gmelted
  • Marzipan icon
    Marzipan75 gcubed
  • Pistachios icon
    Pistachios50 gshelled
  • Blanched almonds icon
    Blanched almonds150 g
  • Quinoa icon
    Quinoa50 g
  • Raw cane sugar icon
    Raw cane sugar250 g
  • Ground cinnamon icon
    Ground cinnamon2 teaspoons
  • Orange zest icon
    Orange zest1 tablespoon
  • Almond extract icon
    Almond extract½ teaspoon
  • Vanilla bean paste icon
    Vanilla bean paste2 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Egg white icon
    Egg white5
  • Dried cherries icon
    Dried cherries50 g
  • Candied mixed fruit icon
    Candied mixed fruitas needed
  • Icing sugar icon
    Icing sugaras needed

  • 1. Brush a couple of friand tins with melted butter. Or place liners into a muffin or cupcake tin
  • 2. Add blanched almonds and quinoa to a clean baking sheet
  • 3. Put into a cold oven set to 200°C for 10 minutes
  • 4. Remove and cool. Keep the oven set to 200°C
  • 5. Place cooled almond quinoa mix and sugar into Thermomix bowl
  • 6. Blitz with MC on - 20 sec, speed 8
  • 7. Then add ground cinnamon, orange zest, almond extract, vanilla bean paste, pink Himalayan salt flakes and egg white to the TM bowl
  • 8. Blend with MC on - 20 sec, speed 8
  • 9. Scrape down sides of TM5 bowl
  • 10. Pour melted butter into the TM5 bowl slowly while you blend:
  • 11. Blend - 20 sec, speed 8
  • 12. Then add marzipan, dried cherries and pistachios to the TM bowl
  • 13. Stir through using your spatula
  • 14. Divide between prepared friand holes
  • 15. Decorate the top of each friand with either a sliver or slice of the candied clementine
  • 16. Bake until risen and fragrant - 15 min, 200°C
  • 17. Dust with icing sugar if desired

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