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Stollen Bites Recipe

Gluten Free




  • 340g gluten-free self-raising flour, plus extra for dusting
  • 1tsp gluten-free baking powder
  • ¼tsp xanthan gum
  • 85g very cold butter, cubed
  • 60g caster sugar
  • 50g ground almonds (almond flour)
  • 150g marzipan, grated
  • 100g sultanas (golden raisins), finely chopped
  • Grated zest of 1 lemon or orange
  • 150ml milk
  • 3 tsp lemon juice
  • 1 large egg
  • 2 tsp almond extract
  • Icing (confectioners') sugar, sifted, for dusting


Preheat your oven to 220°C/gas 7. Line a baking sheet with non-stick baking parchment.

Mix your flour, baking powder and xanthan gum in a large mixing bowl.

Add your cold, cubed butter and rub it into the flour to form a breadcrumb-like consistency. Stir in caster sugar, ground almonds, grated marzipan and sultanas, then lemon or orange zest.

Gently warm your milk in a jug. Add lemon juice to the milk and allow to stand for 1-2 minutes - it should turn slightly curdled and lumpy. Add the egg and almond extract to the milk mixture and beat together until well combined.

Make a well in the middle of your dry mixture. Pour in the wet mixture and work it in using a metal fork or knife. Keep working it till it forms a slightly sticky dough.

Lightly dust your work surface and hands with a little flour. Take dough ball-sized amounts of your mixture and roll into slightly flattened balls. Place on your lined baking sheet, allowing a 2.5cm gap between each.

Bake in the oven for 12-15 minutes until golden. Allow to cool briefly on the sheet before transferring to a wire rack to cool completely. Dust well with icing sugar and enjoy warm or cold.

Recipe courtesy of How to Bake Anything Gluten Free by Becky Excell (Quadrille) Photography: Hannah Rose Hughes


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