Mix all ingredients into a well developed dough After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 2250 grams (30 pieces)
Dough proof: Approx. 20 minutes
Divide and round up Flatten the dough pieces and pipe the Almond Paste (approx. 25 to 30 grams per little stol) upon it and fold it in
Final proof: Approx. 40 minutes
Baking: approx. 12 minutes at 250ºC
After cooling down decorate with White Chocolate