Dominosteine Layered Gingerbreads
Delight your taste buds with these luxurious Dominosteine Layered Gingerbreads, a classic German holiday treat that elegantly combines warm spices, fruity sweetness, and rich chocolate. This recipe layers a soft and aromatic gingerbread base, delicately flavored with cinnamon, cloves, and ginger, with a tangy apricot jam and velvety marzipan. Topped with a glossy dark chocolate coating infused with a touch of coconut oil for an irresistible sheen, these bite-sized squares are a festive masterpiece. Perfect for gifting, dessert platters, or simply indulging at home, Dominosteine offer a harmonious blend of textures and flavors in every bite. With just 15 minutes of baking time and simple assembly steps, this recipe brings European charm to your kitchen with ease.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Honey
- 50 grams Brown sugar
- 50 grams Butter
- 2 tablespoons Milk
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 200 grams Apricot jam
- 250 grams Marzipan
- 200 grams Dark chocolate
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 180°C (350°F) and line a square 9x9-inch baking pan with parchment paper.
In a saucepan, combine honey, brown sugar, and butter. Heat over low heat, stirring occasionally, until the mixture is melted and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ground cloves, ground ginger, and salt.
Pour the cooled honey mixture and milk into the dry ingredients. Stir until the dough is combined and forms a thick, sticky consistency.
Transfer the gingerbread dough to the prepared baking pan. Use a spatula or wet hands to spread the dough evenly. Bake in the preheated oven for 12-15 minutes, or until golden and slightly firm to the touch. Allow it to cool completely in the pan.
Once cooled, spread a thin, even layer of apricot jam over the gingerbread base.
Roll out the marzipan between two sheets of parchment paper into a thin sheet, roughly matching the size of the gingerbread base. Carefully place the marzipan layer over the apricot jam and press gently to adhere.
Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly.
Pour the melted chocolate over the marzipan layer, spreading it evenly with a spatula to cover completely. Allow the chocolate layer to set at room temperature or in the refrigerator until firm.
Once the chocolate is set, trim the edges of the layered confection for clean sides. Cut into 1-inch squares to form the Dominosteine.
Store in an airtight container in a cool place. Serve and enjoy!
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 626.7 g | 228% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 401.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 388 mg | 30% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
