Prep 2 hrs 30 mins
Cook 20 mins
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.
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
- 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.
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.
Thank you, Inge 1505, for posting this recipe. I, too, used to love the Dominosteine from E. Otto Schmidt in Germany, but the postage costs became so exorbitant that I could no longer afford to order them. <br/><br/>I have made this recipe twice now, but I have made some changes some may be interested in. The Lebkuchen part of the recipe is excellent, and yes, 15 minutes is the perfect baking time. <br/><br/>You will find it easier to dip the squares if you cut and fill them with jam and leave them to sit overnight, covered with foil. Also, a metal skewer will be a big help during the dipping. Simply skewer each square and then immerse in the glaze. A problem I ran into as my glaze got lower in the pot was that it became too hot, even when set on the lowest stovetop setting. This caused the jam to run, and those squares never did set up right--they were impossibly sticky. <br/><br/>I ran out of glaze very early on, and I found the glaze recipe here to be too sweet and not chocolatey enough. For the next batch, I melted a cup of semisweet chocolate chips with 2 T. of Crisco to get a more chocolatey coating. It really goes fast, though, so I began to dunk the four sides in the chocolate and then used a spoon to bathe the chocolate onto the top of each square. This method worked well. <br/><br/>All in all, it was a two day project, so these are definitely a treat for special occasions! :)<br/><br/>Debbie is so right that the flavor improves after a few days. Do not refrigerate after they set up, as the cold will mask all of the flavors. Keep in an airtight container between layers of wax paper or parchment.
These are absolutely incredible when they've aged by 1 to 3 days. They're much too sweet on Day 1; don't even waste one by trying it. The recipe needs to be changed to 15 minutes baking time. I didn't see the other reviews, and my gingerbread came out dry. This did not puff up enough to cut into two layers, so I left it whole. However, I think it could be carefully split if you cut it into the one-inch squares first. I kneaded the almond paste with a little corn syrup to make it malleable enough to roll; wish I'd seen the idea about grating it. I wish the glaze were a darker chocolate.....more like bittersweet. However, thank you so much for posting! These are very good, and it's not easy to find a recipe for them. PS: I too used parchment paper.