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.
Dominosteine made Just like Oma❤️
1 cup honey
⅓ cup granulated sugar
7 Tbsp butter
3 cups flour, all-purpose
1 tsp Lebkuchen spice or pumpkin pie spice
3 Tbsp cocoa
3 tsp baking powder
2 Tbsp rum
¼ lb marzipan
⅓ cup powdered sugar
1 Tbsp rosewater or 1 tsp almond extract
about 1 cup apricot jelly or orange marmalade
3½ ounces chocolate (dark or milk)
1 cup powdered sugar
4 - 5 Tbsp milk or water
1 Tbsp butter
Preheat oven to 360°F. Grease rimmed cookie sheet (about 14" x 17")
Heat honey, sugar, and butter in a saucepan until sugar and butter are melted, stirring constantly. Let cool.
Mix flour, spice, cocoa, and baking powder together and set aside.
In a large mixing bowl, beat together the eggs with the rum. Add the cooled honey mixture. and mix. Slowly add in flour mixture and mix until smooth.
Spread dough onto cookie sheet, approximately ½-inch thick. Smooth top.
Bake for 20 - 30 minutes, or until wooden toothpick inserted in center of cake comes out clean.
Knead marzipan with ⅓ cup powdered sugar and rosewater or almond extract. If too soft, add a bit more powdered sugar.
Roll out marzipan mixture between two layers of plastic wrap until it is the size of the cake.
Cut the cake horizontally to make two layers.
Brush bottom layer with jelly or marmalade.
Cover with marzipan.
Brush jelly or marmalade over marzipan layer.
Cover with top cake layer.
Cut into 1-inch (approx.) squares.
In a double-boiler, melt chocolate and mix with 1 cup powdered sugar, water or milk, and butter.
Dip "Dominosteine" in chocolate and let set on cookie rack until chocolate has hardened.
These dominos taste best after sitting several days in a well sealed container.
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.
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.
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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Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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