This is the easiest version of stollen I've found, and it's perfect for busy holiday hosts. No yeast is involved so there's no lengthy rise times. Makes two loaves - one to give and one to keep.
Preheat the oven to 325°F. Line a large baking sheet with parchment.
Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, and then blend it into the flour mixture with a pastry blender (or a fork) to form uneven crumbs.
In a separate bowl, mix together the ricotta cheese, egg, vanilla, orange extract and zest.
Toss the cranberries and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.
Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Roll each piece of dough into an 8" x 7" oval about 1/2-inch thick.
Using a wooden spoon handle, press two indentions into the rolled dough, so that the dough is divided evenly into three sections (see blog post step pictures). Don’t press all the way through! You just want to make a line in the dough. Fold the dough onto itself accordion style: fold the dough backward at the first crease, and then forward at the second. Gently press the layers together, but do not flatten loaves.
Place the shaped stollen on the prepared baking sheet. Bake the stollen till they are very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean.
Remove the stollen from the oven, and transfer to a rack until just warm. Sprinkle heavily with confectioners' sugar.
Alternate topping: To make a sugar crust on top, brush the loaves with melted butter and then sprinkle with confectioners’ sugar. Repeat the buttering/ sugaring so that the loaves have two coats. Wrap the cooled loaves in plastic wrap. Well-kept stollen will keep for 2 weeks at room temperature