Preheat the oven to 325°F. Line a baking sheet with parchment.
In a mixing bowl, combine flour, sugar, baking powder and salt.
Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs,
In another mixing bowl, mix together the ricotta cheese, egg replacer mixture (or egg), vanilla and fiori di Sicilia.
Add the fruits and almonds to the flour and mix 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 surface, knead it 2~3 times until it comes together. Divide it in half.
Roll each piece into a 8"x7" oval about ½" thick, Fold each piece of dough roughly in half, leaving ½" short of the edge of the bottom half.
Use the edge of your hand to press the dough to seal about 1" in back of the open edge; this gives the traditional stollen shape.
Place the shaped stollen on the prepared baking sheet.
Bake the stollen until 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. Brush them each with 2~3tbsp of melted butter, Sprinkle heavily with confectioners sugar.
Allow the stollen to cool completely, then brush with butter again and sprinkle with sugar again. Wrap in plastic wrap until ready ti serve. Stollen can be stored for 2 weeks or so at room temperature.