This baking powder version of a classic yeasted holiday favorite (a.k.a. The I-Don't-Have-Time-To-Make-Stollen Stollen) is quick, easy, and absolutely delicious. The recipe combines dried fruits and toasted almonds in a tender, buttery dough, with a blizzard-like coating of confectioners' sugar. Even better it makes two loaves: one to enjoy, one to wrap and give away.
Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter to form uneven crumbs.
In a separate bowl, mix together the ricotta, egg, vanilla, and flavoring.
Toss the fruit and almonds with the flour mixture; then add the wet ingredients, mixing until most of the flour is moistened.
Turn the dough out onto a lightly floured work surface and knead it two or three times, until it holds together. Divide it in half.
Roll each piece of dough into an 8" x 7" oval about 1/2" thick.
Fold the dough in half lengthwise, leaving the top edge of the dough about 1/2" shy of the bottom edge.
Press the top edge firmly to seal it to the dough below; this creates the traditional stollen shape. Place the shaped stollen on the prepared baking sheet and repeat with the other piece of dough.
Bake the stollen until they're very lightly browned around the edges, about 40 minutes. A sharp paring knife inserted into the center should come out clean when done.
Remove the stollen from the oven, and transfer to a rack. While the stollen is still warm, brush with 2 to 3 tablespoons melted butter. Sprinkle generously with confectioners' or non-melting sugar.
Allow the stollen to cool, then brush with butter and sprinkle with sugar again. Wrap in plastic wrap until ready to serve.
Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature
