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Your recipe for the day: Marzipan stollen

December 3, 2009 |  9:58 am

Delicious when freshly baked, this citrusy sweet loaf of Marzipan stollen can be made ahead to let the flavors mellow for several days. Here's your recipe. (You know what would be really decadent? Using some leftover slices for French toast!)

-- Rene Lynch

Photo credit: Gary Friedman / Los Angeles Times