This year's stollen is a hybrid that I tapped into the method for making from  Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads like Panettone. But with its crunch of almonds, perfume of spices, and bite of citrus peel, it makes for a deliciously addictive tea cake. This one had no marzipan in the middle. But I didn't mind, as there is almond paste in the dough. Yeast is optional.