Christmas Stollen Recipe

Sour cherry stollen bars

  • makes 18 bars
  • Easy

This ingredients list may look lengthy but it’s all about building up the textures and flavours to make this the most moreish bar ever – way better than regular stollen


Try these stollen bars then check out our classic stollenpanettone, Christmas cupcakes and more Christmas baking recipes.

*This recipe is gluten free according to industry standards



  • cherry jam 350g, (the thick kind)
  • cornflour 1 tbsp
  • icing sugar 1-2 tbsp


  • egg yolk 1
  • salted butter 100g, softened
  • gluten-free plain flour 100g
  • golden caster sugar 100g
  • toasted flaked almonds 50g
  • gluten-free hobnobs 50g
  • xanthum gum 1 tsp


  • golden caster sugar 100g
  • butter 100g, softened
  • almond extract 1 tsp
  • egg whites 2
  • ground almonds 50g
  • gluten-free plain flour 150g
  • full-fat soft cheese 100g
  • mixed spice 1/2 tsp
  • orange 1, zested and juiced
  • lemon 1, zested and juiced
  • dried sour cherries 100g
  • mixed peel 25g
  • toasted flaked almonds 50g
  • shelled pistachios 50g
  • marzipan 125g, finely diced


For the stollen base

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper. Put all the ingredients in a food processor and pulse to a smooth-ish mix. Press the dough evenly into the base of the tin, then bake for 15 minutes until golden. Cool while you prepare the rest, but leave the oven turned on.

For the stollen middle

  • Step 1

    Sieve the fruit chunks out of the cherry jam (it helps if you warm it), then stir through the cornflour and spread over the cooling base. Pop in the fridge to chill while you make the stollen top.

For the stollen topping

  • Step 1

    Beat the caster sugar, soft butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zests together to a smooth batter.

  • Step 2

    Stir the lemon and orange juices together and beat 2 tbsp into the batter mix, reserving the rest. Stir in the dried cherries, mixed peel, half the flaked almonds, the pistachios and marzipan cubes.

  • Step 3

    Dollop into the tin starting from around the edge, then gently spread to cover without disturbing the jam too much. Scatter over the remaining flaked almonds.

  • Step 4

    Bake the stollen for 35-40 minutes until golden and firm on top.

  • Step 5

    While the bake is still warm, brush the remaining citrus juice over the top. Dust heavily with icing sugar and leave to cool completely. Cut into bars and serve.

Cook's note: We used Doves Farm gluten-free flour, available from or

Try our other Christmas gifts for your favourite foodie here.

Baileys Chocolate Tiffin Recipe for Christmas

Nutritional Information

  • Kcals 370
  • Fat 18.4g
  • Saturates 7.6g
  • Carbs 45.1g
  • Sugars 30.1g
  • Fibre 1.4g
  • Protein 5.1g
  • Salt 0.3g