Recipe by Inge 1505
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.
Top Review by ittsmmeeee
THANKS FOR THE RECIPE!!!! My husband is from Germany and we would order the dominosteine from Shmidtts. The shipping became too expensive so I decided to search out a recipe. THESE ARE DELICIOUS!!! I tweaked the recipe just a bit Instead of cardommon I used ground ginger, 1 large egg instead of 2 small, 2 tsps. of rum instead of 1, hersheys baking cocoa not dutch processed and black rasberry jam instead of currant. I also used parchment paper instead of a greased baking sheet. I was able to lift the gingerbread out and work with it directly on the paper. The last thing different I did was grate the almond paste. Instead of rolling it out. These do take a long time to make (about 2 - 3 hours). The dough is incredibly sticky so keep moistening your fingers to spread it in the pan . After the gingerbread comes out of the oven trim off the four sides (they are harder than the rest of the gingerbread. Spread gigerbread with jam and then sprinkle the grated almond paste on top. Press almond paste into jam (I used a rolling pin) cut into 1 inch squares I LEAVE THEM SINGLE-LAYERED., and coat completely with glaze. Let drip on a cooling rack then move to dry on waxed paper. These taste best after a day or two of drying. I also found twenty min. is a bit too long for cooking time. I suggest 15 min.
For the Dough
- 177.44 ml liquid honey
- 73.94 ml sugar
- 59.16 ml butter
- 2 small eggs
- 29.58 ml Dutch-processed cocoa powder
- 4.92 ml dark rum
- 4.92 ml cinnamon
- 0.29 ml ground cloves
- 0.29 ml ground cardamom
- 473.18 ml flour
- 73.94 ml flour
- 14.78 ml baking powder
- 295.73 ml black currant jelly
- 283.49 g almond paste (optional)
- 946.36 ml powdered sugar, sifted before meas
- 59.16 ml Dutch-processed cocoa powder
- 88.74 ml milk, hot
- 44.37 ml shortening, melted
Directions See How It's Made
- 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.