Dominosteine made Just like Oma❤️

➤ by Oma Gerhild Fulson

Dominosteine, aka domino stones, is that ONE treat I always bought as soon as the Christmas goodies were available at our local German deli. 

BUT, they are quite expensive. AND, I really, really like them. So, this year, I'm making them instead, and that's thanks to Flora, one of our readers, who requested a recipe for this.

Making Dominosteine is a fairly long process. Certainly not one of the quick German Christmas cookie recipes. But, if you really want Domino "stones", and can't buy any, and love to bake, then try these.

This recipe is my updated version taken from my really old, falling-apart Das neue große Kochbuch. It has so many pages missing, but it's out of print, so I can't replace it. (edited: I was finally able to find a used one at a German book re-seller ... talk about shipping charges sending it to Canada! But it was worth it ... it's my favorite cookbook!)

This is a German gingerbread-type cookie. It's often called a "layered gingerbread" because the traditional "cookie" has three layers that are covered in chocolate. 

Helpful Hints:

• If your cookie sheet is too big, use a crunched "roll" of aluminum foil to shorten the sheet.
• To make it easier to cut the cake, cut the cake into 4 sections first. Then it will be easier to cut these smaller sections in half horizontally.

Dominosteine Origins

They are actually a fairly "new" German tradition. These little treats were the "inexpensive" pralines created by Herbert Wendler in 1936 in Dresden to add to his more expensive pralines.

This cheaper chocolate included a lebkuchen (gingerbread) layer, a sour cherry or apricot jelly layer, and a marzipan layer. These little squares were then coated with chocolate.

Now, however, they are so in demand that they are among the pricier Christmas treats one can buy.

Now, though, thanks to Flora, this will end up becoming one of my German Christmas traditions because it brings that wonderful gingerbread fragrance throughout the house.

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I received a wonderful tip from one of our Kaffeklatschers (from our private Facebook Group ... do join up to be part of the fun!) ...

Karin Vallo says:

The trick is to freeze the cake part, after you cut the layer and spread the jam, Marzipan and jam again. Leave at room temp for 30 minutes, cut into the little squares and freeze overnight. Hand dip in melted chocolate, only remove 12 at a time from freezer.

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