Add egg, sugar, ground almonds, gingerbread spice and salt to the pre-dough and mix.
Add flour gradually, not the whole portion at first, and knead it into a firm dough.
Knead softened butter into the dough, adding more flour if necessary if the dough is too sticky, and then knead for about 7 minutes. Cover the dough and let it rise in a warm place for 50 minutes, then knead it briefly and let it rise for another 30 minutes.
Drain the preserved fruits and knead them into the dough along with walnuts.
Dust the work surface with flour. Divide the dough into two equal pieces, roll each piece into an oval about 3 cm thick and lightly press a depression into one side of each oval.
Form two equal rolls of marzipan and place a marzipan roll in each hollow of the dough. Fold the two halves of the ovals and form them into a stollen.
Place the two marzipan stollen on a baking sheet lined with baking paper and let them rise in a warm place, covered, for 30 minutes.
Bake the Christmas stollen with marzipan in a preheated oven at 180 °C top and bottom heat for about 1 hour.
Brush the stollen generously with melted butter while they are still hot, let them cool to warm and sprinkle them generously with powdered sugar.
Immediately wrap the marzipan stollen first in baking paper, then in aluminum foil and let them stand in a cool place (not in the refrigerator) for about 2 weeks.