Christmas Stollen Friands

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Apr 9, 2020


  • Unsalted butter icon
    Unsalted butter
    150g (about ¾ cup)
  • Marzipan icon
    75g (about 5¼ tbsp)
  • Blanched almonds icon
    Blanched almonds
    150g (about 1 cup)
  • Quinoa icon
    50g (about 4¾ tbsp)
  • Raw cane sugar icon
    Raw cane sugar
    250g (about 1⅛ cups)
  • Ground cinnamon icon
    Ground cinnamon
    2 tsp (5g)
  • Orange zest icon
    Orange zest
    1 tbsp (11g)
  • Almond extract icon
    Almond extract
    about ½ tsp (2g)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Egg white icon
    Egg white
    5 (150g)
  • Cherries icon
    50g (about 5¼ tbsp)
  • Pistachios icon
    50g (about ½ cup)
  • Orange peel icon
    Orange peel
    as needed


  • kCook icon Spatula
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Line a clean muffin pan with paper muffin cups
  2. Add blanched almonds and quinoa to a clean baking sheet
  3. Cook - 10 min, 200°C
  4. Transfer content of baking sheet to TM5 bowl
  5. Add raw cane sugar to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blitz - approx 20 sec, speed 8
  8. Then add ground cinnamon, orange zest, almond extract, vanilla bean paste, sea salt and egg white to the TM5 bowl
  9. Blend - approx 20 sec, speed 8
  10. Scrape down sides of TM5 bowl
  11. Pour unsalted butter into the TM5 bowl slowly while machine is running
  12. Blend - approx 20 sec, speed 8
  13. Then add marzipan, cherries and pistachios to the TM5 bowl
  14. Stir
  15. Divide content of TM5 bowl between muffin pan evenly between
  16. Garnish with orange peel
  17. Bake until fragrant - 15 min, 200°C
  18. Serve
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