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.
Provided by Inge 1505
Categories Dessert
Time 2h50m
Yield 168 squares
Number Of Ingredients 18
Steps:
- 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 (12x14 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.
Nutrition Facts : Calories 36.1, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.7, Sodium 10.2, Carbohydrate 7.7, Fiber 0.1, Sugar 5.7, Protein 0.3
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Shahzain Ali
[email protected]These cookies are a lot of work, but they're definitely worth it. They're so delicious and festive.
mdjahid rana
[email protected]I had some trouble getting the gingerbread dough to roll out evenly. I ended up having to use a lot of flour, which made the cookies a bit dry.
Santana
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar in the recipe next time.
Marwashoaib Marwashoaib
[email protected]I'm not a big fan of gingerbread, but I really enjoyed these cookies. The chocolate ganache really makes them.
Muzzamil Gaming
[email protected]I love the combination of gingerbread and chocolate. These cookies are the perfect balance of sweet and spicy.
Choudhary Shafiq
[email protected]These cookies are perfect for a holiday party. They're easy to make ahead of time and they always impress my guests.
God'spower Obokparo
[email protected]I'm not sure what I did wrong, but my cookies turned out really dry. I think I might have overbaked them.
Deep Side
[email protected]These cookies are a lot of work, but they're definitely worth it. They're so delicious and festive.
M Qamar
[email protected]I had some trouble getting the gingerbread dough to roll out evenly. I ended up having to use a lot of flour, which made the cookies a bit dry.
MD tasal
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar in the recipe next time.
ELIAH ODURO
[email protected]I'm not a big fan of gingerbread, but I really enjoyed these cookies. The chocolate ganache really balances out the sweetness of the gingerbread.
Ramraj Gupta
[email protected]My family has been making this recipe for years and it's always a favorite. The combination of gingerbread and chocolate is simply irresistible.
macabenlarbernardita Serrapico
[email protected]I made these for a Christmas party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive.
Juice_Wrld999 view
[email protected]This recipe was absolutely delicious! The gingerbread layers were perfectly soft and chewy, and the chocolate ganache was rich and decadent. I highly recommend this recipe for anyone looking for a festive and flavorful holiday treat.