“…for stollen. It’s one of those special holiday things that Alex grew up with. Last year we made individuals, dipped them in brown butter and rolled them in powdered sugar. The coating made them even more delicious and helped keep them fresh. I love tricks that do double duty like that. This year, well, I have no idea what I’m going to do this year. Though I do know they’ll be gluten-free so that all of you will be able to make them next year. Alex is talking about making homemade almond paste for the filling, maybe I’ll candy some Meyer lemon zest. Almonds, citrus, vanilla, and… dried cherries? cranberries? chewy figs? Hmmm…”
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