I make several Stollen every year for family and friends. In my version, I incorporate pieces of marzipan and work them throughout the dough rather than have one central clump of it running through the middle. It spreads out the almond-sugary goodness so you're more likely to get it in every bite. And we forgo tradition of waiting until Christmas Eve and eat Stollen anytime between Thanksgiving and well beyond New Year's Day.

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