In a food processor, combine the hazelnut flour and powdered sugar. Pulse a few times to combine. Add the vanilla and egg white and pulse until a thick dough forms.***

Turn the dough onto a cutting board dusted with hazelnut flour and knead until there are no dry spots. Roll the marzipan into four 7-8'' logs and wrap tightly with beeswax or plastic wrap. Refrigerate for at least 30 minutes, up to a week. Alternatively, you can freeze the marzipan for up to 3 months.

In a medium bowl, combine the cranberries, apples, and hazelnuts. Pour the bourbon over the fruit-nut mixture and stir to combine. Let it sit, stirring occasionally, while you make the dough or for up to 12 hours.

In a liquid measuring cup, stir together the warmed milk, yeast, and a teaspoon of sugar. Let it sit until it’s foamy, 5-10 minutes.

In the bowl of a stand mixer, add the remaining sugar, flour, egg, egg yolk, butter, vanilla, lemon zest, orange zest, cinnamon, cardamom, mace, and salt. Add the activated yeast, and use a dough hook to stir until you have a wet dough.

Knead the dough for 7-8 minutes until it is smooth and pulling away from the sides of the bowl. It might be a little tacky but shouldn’t leave residue on your hands. Remove the dough, spray the bowl with a little neutral cooking spray, and add the dough back to the bowl. Cover the bowl with a linen and place it in a warm spot until it is doubled in size, about 1 hour.

Once doubled, punch down the dough to release the air. Pour off any excess bourbon from the fruit-nut mixture, and add it to the dough. Use a dough hook to mix the fruit and nuts into the dough until well-combined. If the fruit-nut mixture makes the dough too wet, add flour 1 teaspoon at a time until the dough is tacky but doesn't leave a residue on your hands.

Tip the dough onto a floured surface and cut into 2 equal pieces. Shape each piece into a ball. Roll each dough ball into a 1-inch thick oval, a little longer than the length of your marzipan logs.

Place a marzipan log gently into the middle of one of the dough ovals. Fold the left side of the dough over until it covers the marzipan, and then fold the right side over the top of the left side (like a brochure) just until it reaches the left side of your marzipan log. (Do not fold the right side of the dough all the way over the edge of the left side of the loaf). Seal the side of the loaf where the edge of the dough meets the left side of the marzipan log. Pinch the ends so no marzipan is showing. Then, using the side of your palm, press your hand along the left side of the marzipan log to create a divot in the loaf. This will give the stollen the classic "bump". (See pictures above). Repeat with the remaining dough and marzipan.

Place the stollen loaves on two baking sheets lined with parchment paper. Cover loosely with linens and let them rise in a warm spot until puffy, about 1 more hour.

While the loaves rise, preheat your oven to 350°F. Once risen, pick off any pieces of fruit sticking out (they’ll burn in the oven). Bake the stollen for 30-35 minutes, until golden brown.***** The stollen are done when they sound hollow when you give them a "knock".

Let the stollen sit at room temperature for a few minutes. Then, use a skewer or toothpick to poke holes all over the top of the bread. Next, brush the butter evenly over the tops of the loaves, allowing them to soak in the butter. Dust the loaves generously with powdered sugar. Let them cool completely and then dust them with powdered sugar once more. Slice and serve with hot coffee or store for later! Each loaf serves about 16 slices.