1/2 c. dark or golden raisins
1/4 c. chopped dried apricots
1/4 c. unsweetened apple juice or rum
1 pkg. (or 1 tbsp.) active dry yeast
1/3 c. milk, heated to lukewarm (105-110 degrees)
1/2 c. flour
1/2 c. butter
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. grated lemon rind
1-1 1/2 c. flour
1/2 c. sliced blanched almonds
1/2 c. low sugar apricot preserves

Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak overnight or for at least 4 hours.

Combine the yeast, milk and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture looks like thin mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the butter, sugar, salt, almond extract and lemon rind. Beat in the yeast mixture and 1 1/4 cups of the flour. Turn the dough out onto a lightly floured surface and knead in about 1/4 cup more flour, or until the dough is soft. Knead for 3 minutes. Put in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 1/2 to 2 hours. Once the dough has doubled, knead in the raisin mixture and almonds. Knead until well mixed.

Roll the dough into a rectangular 12 x 6 inch shape. Roll up jelly roll fashion. Place on a lightly oiled baking sheet and let rise about 30 minutes. Bake in a 375 degree oven for 25-30 minutes, or until golden brown. Cool partially on a wire rack. Glaze the cool but not cold stollen with the apricot preserves. Serves 15.