Easy German Stollen

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.
Personal Note: Having been lived and been raised by a German mother, I've eaten my share of German Stollen, which is a traditional Christmas treat. I'd describe this recipe as a cross between Italian Biscotti and our fruitcake (minus any trace of liquor). These taste better, even after a few days. I enjoy them with a morning cup of coffee. Make more-- they disappear fast!

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