Stollen squares

1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Crush the amaretti biscuits to a powder with your hands, then put in a mixing bowl with the flour, sugar and butter. Use your fingertips to rub the butter into the floury mixture until it resembles breadcrumbs, then add the egg yolk (reserve the white for the sponge) and stir until the mixture clumps together. Tip into the tin and use the back of a spoon to press the dough into an even layer. Prick all over with a fork, then bake for 15 minutes.

2. Meanwhile, make the sponge. Mix together the cranberries, apricots, mixed peel and amaretto or brandy in a small bowl and set aside to soak. In a separate bowl, beat together the butter and sugar until light and fluffy, then add the whole egg and reserved egg white. Beat well until combined, then stir in the flour and chopped almonds. Mix in the soaked fruit.

3. Roll the marzipan into little balls about 1cm in diameter. Arrange the balls on top of the cooked base, ensuring they are evenly spaced out. Spread the fruity cake batter over the top – you shouldn’t be able to see the marzipan through the batter.

4. Bake for 25-30 minutes until golden brown, then remove from the oven and allow to cool. Dust with icing sugar while still warm, then transfer to a wire rack to cool completely before slicing into squares and serving.