Dominosteine (Layered Gingerbreads)
From an old German cookbook. Layers of gingerbread, black currant jelly, optional marchpane (almond paste) and gingerbread, all cut into small squares and glazed with dark chocolate. Have not tried it so far because I usually buy them (with marchpane). If you make them, let me know how it worked. – The measurement for cloves and cardamom is actually 1 tip of a knife each. I guessed the amount of almond paste needed as well as the prep time. Posted at a forum request.
| Prep Time |
| 150minutes |
| Passive Time |
| 20minutes |
|
|
Ingredients
For the Dough
- 3cup liquid honey
- 5tablespoons sugar
- 4tablespoons butter
- 2 small eggs
- 2tablespoons Dutch-processed cocoa powder
- 1teaspoon dark rum
- 1teaspoon cinnamon
- 1⁄16teaspoon ground cloves
- 1⁄16teaspoon ground cardamom
- 2cups flour
- 5tablespoons flour
- 3teaspoons baking powder
For filling
- 1 1⁄4cups black currant jelly
- 10ounces almond pasteoptional
For glaze
- 4cups powdered sugarsifted before meas
- 4tablespoons Dutch-processed cocoa powder
- 6tablespoons Milkhot
- 3tablespoons shorteningmelted
Instructions
For Dough
- In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
- Mix baking powder with flour.
- Preheat oven to 375°F Grease a large baking sheet (12×14 inch).
- When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
- Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
For filling
- When gingerbread has cooled cut into 1 inch squares. Split those horizontally and fill with jelly. Turn the filled squares upside down and spread sides and surface thinnly with jelly, too. Let jelly dry.
- Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
For glaze
- Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
- Glaze gingerbread squares and let dry.
Recipe Notes
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