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Add fruit, honey, egg, butter, lemon zest, salt, mace, almonds, and 2 cups of the flour to the sponge.
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Use the flat beater to beat the mixture on low speed for 2 minutes.
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Change from the flat beater to dough hook. Turn mixer on to medium-low speed or speed recommended for using dough hook.
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Add enough of the remaining flour until dough begins to "clean" the bowl.
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Knead with the mixer 4 to 5 minutes.
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Turn dough out on a lightly floured surface. Hand knead a few times and shape dough into a ball.
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Place dough in a greased or oiled bowl and turn to coat dough.
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Cover very loosely with plastic wrap or a tea towel and let rise until doubled, about 1 hour.
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Divide dough in half. Roll or press dough halves into 7- X 9-inch ovals.
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Divide marzipan in half and roll out halves to 2- X 6-inch strips.
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Place marzipan on one side of each oval.
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Fold dough in half. Press on folded edge or pinch edge to seal.
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Carefully transfer loaves to a baking sheet lined with parchment or non-stick liner.
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Cover loaves with a tea towel and let rise for 45 minutes.
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While the loaves are on the second rise, preheat the oven to 375 degrees F.
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Bake loaves for 25 minutes or until the internal temperature reaches 190 degrees F.
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Immediately remove loaves from baking sheet and cool completely on wire rack.
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Dust the top and sides heavily with confectioners sugar prior to serving.