Stollen bonbons
Makes: 30
Prep time: 50 minsTotal time: 
Recipe photograph by Martin Poole
Stollen bonbons
These sweet treats are full of festive flavours. Mix ready-made marzipan instead with the dried fruit and spices to avoid using raw egg
Makes: 30
Prep time: 50 minsTotal time: 
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Nutritional information (bonbon)
Calories
170Kcal
Fat
9gr
Saturates
3gr
Carbs
17gr
Sugars
16gr
Fibre
0gr
Protein
3gr
Salt
0gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 40g raisins
- 40g cut mixed peel
- 4 tbsp spiced rum
- 250g ground almonds
- 125g icing sugar, plus extra to dust
- 60g golden caster sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 medium egg, plus 1 egg yolk*
- 1 tsp vanilla extract
- 15g flaked almonds
- 400g white chocolate, chopped
- gold glitter spray
Step by step
Get ahead
You can freeze the bonbons before dipping in chocolate for up to three months. Pop the bonbons in paper cases or a box to gift; they will keep in the fridge for five to six weeks.
- Put the raisins, mixed peel and rum in a small saucepan. Heat until just starting to boil, then remove from the heat, cover and set aside to infuse and cool completely. When cool, drain the fruit, discarding the liquid.
- In a large bowl, combine the ground almonds, both sugars and the spices with a pinch of salt. Whisk together the egg, egg yolk and vanilla extract, then add this to the dry ingredients along with the dried fruit, stirring until it starts to clump together. Generously dust your worktop with icing sugar and knead the mixture until smooth. Separate and roll into 30 balls, transferring to a lined plate or baking tray as you go. Chill in the fridge for 1 hour.
- Toast the flaked almonds in a small frying pan for 1-2 minutes, shaking the pan often, until golden, then tip onto a plate and let cool.
-
Melt the white chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly. Use a fork to dip and coat the bonbons in the chocolate, shaking off the excess and transferring to a lined small baking tray. While still a little tacky, top half the bonbons with the almonds. Chill in the fridge to set, about 40 minutes. Spray the chilled truffles that aren’t topped in toasted almonds with gold glitter spray.
*This recipe contains raw eggs.
