First you’ll need to make your bread crumbs, choose your usual gluten free bread and blend into fine crumbs, to these add the brandy, extract, eggs (flaxseed alternative) and fruit, leave to one side.
In a mixer combine the caster, vegetable fat and butter/dairy free spread until light and fluffy.
Add the breadcrumb and fruit mixture and mix thoroughly.
Change to a dough hook if you have one and now add the ground almonds, pistachios and flour, the mixture should come together into a sticky but manageable dough.
On a well-floured work surface , knead to ensure all ingredients are combined.
Now you need to decide if you’re making one large 1kg stollen or two 500g stollens, if you choose to divide the mixture the second ball of dough will keep for a week wrapped in clingfilm in the fridge.
Roll out your dough into a rectangle to approx. 1/1.5cm thick.
Brush liberally with butter or dairy free spread and place your roll of marzipan in the centre.
Wrap the stollen dough over the marzipan like a sausage roll and place the stollen seal-side down onto your greased/silicone baking tray
Brush again with butter or dairy free spread and pop into a preheated oven on 200°C/180°C fan for 20-25mins, your stollen will brown due to the butter you’ve brushed on the surface so make sure it doesn’t catch.
Remove from oven and immediately brush with more dairy free spread/butter. Dust liberally with icing sugar, wait 5mins and if the fat starts to bleed through, dust again.
Allow to cool completely before serving.