Photos by Joann Pai Often called Christstollen, this sweet cakelike bread studded with candied fruit, fragrant with orange and rum, and topped with a snowy layer of confectioners’ sugar is a Christmas specialty of the Alsace region of France.With its German heritage, this is the quick version of yeasted stollen, with finely ground nuts replacing the traditional marzipan usually nestled in the center.Alsatian Stollen Print Recipe Pin Recipe Makes 1 loafRecipe by Jamie Schler Ingredients  4 cups (500 grams) all-purpose flour1½ cups (150 grams) finely ground almonds or hazelnuts4 teaspoons (20 grams) baking powder1 tablespoon (9 grams) kosher salt½ teaspoon (1 gram) ground cardamom½ teaspoon (1 gram) ground nutmegZest of 1 large orange (about 1¼ teaspoons or 8 grams)¾ cup plus 2 teaspoons (180 grams) unsalted butter, cubed1 cup (200 grams) granulated sugar2 cups (200 grams) dried cranberries or a mix of dried cranberries, currants, and raisins3.5 ounces (100 grams) candied citrus peel1 cup (250 grams) quark, fromage frais, or full-fat Greek yogurt2 large eggs (100 grams), room temperature2 tablespoons (30 grams) dark rum1 teaspoon (4 grams) vanilla extract¼ to ½ teaspoon (1 to 2 grams) almond extract3 to 4 tablespoons (42 to 56 grams) unsalted butter, softened⅓ cup (40 grams)

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