Blend almond flour and confectioner’s sugar together, then mix in almond extract and egg white. Shape the mixture into a dough and refrigerate for later use.

Julienne citrus peels and poach them in boiling water twice. Then, simmer in sugar syrup until translucent, coat them in granulated sugar, and let them dry.

Combine raisins, slivered almonds, and your candied peel in a bowl. Pour dark rum over the mixture and let it soak overnight.

In a separate bowl, whisk together warm milk, sugar, and instant yeast until foamy. Combine all-purpose flour, additional sugar, salt, and spices. Add the wet ingredients and knead until the dough is smooth.

Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1.5 hours.

Gently knead in the soaked fruit mixture and shape the dough into ovals for the stollen.

Roll the chilled marzipan into logs and place them in the center of each oval dough piece. Seal the edges around the marzipan.

Cover the shaped dough again and let them rise for another 1.5 hours at room temperature.

Preheat your oven to 350°F (175°C). Bake the stollen for 35-45 minutes until golden brown.

Once baked, prick each loaf with a toothpick, brush with melted butter, and dust with powdered sugar.