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Tiny, bite-sized stollen are perfect to put in a pretty bag and give as a gift.

At a glance

40 bites


Choose your measure:



  • 1/2 cup dried pineapple, chopped in 1/4" dice
  • 1/2 cup golden raisins or dried cranberries
  • 1/2 cup Candied Cherries, snipped into quarters
  • 2 tablespoons rum or brandy



  • 1/2 cup (8 tablespoons) butter, melted
  • 2 cups confectioners' sugar, glazing sugar, or non-melting sugar


  1. To make the sponge: Mix together and set aside for 1 hour, or for up to 4 hours.
  2. To mix the fruit: Mix together and set aside to allow the fruit to absorb the liquor.
  3. To make the dough: Combine the sponge and the dough ingredients (except for the almonds), and mix and knead to make a soft, shiny, elastic dough. Towards the end, knead in the soaked fruits (along with any liquid) and almonds.
  4. Allow the dough to rise, covered, for 1 1/2 to 2 hours.
  5. Turn the dough out onto a work surface and divide it into 40 pieces, rolling each piece into a ball. Place the balls on a greased or parchment-lined baking sheet, leaving about 1" between them.
  6. Cover and let rise for about 45 minutes, until the balls are puffy.
  7. Bake the stollen bites in a preheated 350°F oven for about 18 minutes, until they're light brown. Remove from the oven and cool for 10 minutes.
  8. Toss stollen in the melted butter, then the confectioners' sugar. Allow to cool completely before wrapping and storing.
  9. Stollen bites keep well for a week at room temperature; freeze for longer storage. Toss with confectioners' sugar again just before serving.