Dominosteine Recipes

DOMINOSTEINE

Dominosteine image

Molly53 was kind enough to post this in the German food forum. I have not made these, although I have tasted the commercial product at an Oktoberfest. Yum and more yum. If this recipe is half as good, it will be great! The recipe called for 7 grams of potash. I substituted 1 tsp. of baking powder, but I have no idea if this is the correct amount or not. Prep time is a guesstimate.

Provided by Debbie R.

Categories Dessert

Time 50m

Yield 1 cooksheetfull

Number Of Ingredients 15

Ingredients

625 g all-purpose flour
160 g butter
160 g sugar
160 g honey
1 teaspoon baking powder
1 egg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon cocoa
125 g coarsely ground almonds
125 g raisins
125 g candied lemon peel, chopped
250 g marmalade (your choice of flavors) or 250 g jam (your choice of flavors)
dipping chocolate (semisweet or bittersweet)

Steps:

Using all of the ingredients down to the cocoa, knead all the ingredients together and then remove 1/3 of the dough to use as a cover. Roll out the other 2/3 of the dough onto a well-greased cookie sheet.
Make the filling by combining the almonds, raisins, lemon peel and jam.
Spread the filling onto the dough on the cookie sheet.
Roll out the remaining 1/3 of dough and cover the ingredients on the cooking sheet. Bake in the oven for 20 to 30 minutes at 350 degrees F.
When done, remove from oven. While still very warm, cut into squares. When cooled decorate with dipping chocolate. This can either be by dipping half of the square into the softened chocolate or by dripping the chocolate over the squares in a zig-zag pattern.

Nutrition Facts : Calories 7107.6, Fat 217.4, SaturatedFat 90.7, Cholesterol 553.4, Sodium 2141.4, Carbohydrate 1237.5, Fiber 49.3, Sugar 673.5, Protein 113

DOMINOSTEINE (LAYERED GINGERBREADS)

Dominosteine (Layered Gingerbreads) image

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

Ingredients

3/4 cup liquid honey
5 tablespoons sugar
4 tablespoons butter
2 small eggs
2 tablespoons Dutch-processed cocoa powder
1 teaspoon dark rum
1 teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon ground cardamom
2 cups flour
5 tablespoons flour
3 teaspoons baking powder
1 1/4 cups black currant jelly
10 ounces almond paste (optional)
4 cups powdered sugar, sifted before meas
4 tablespoons Dutch-processed cocoa powder
6 tablespoons milk, hot
3 tablespoons shortening, melted

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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Steps: Using all of the ingredients down to the cocoa, knead all the ingredients together and then remove 1/3 of the dough to use as a cover. Roll out the other 2/3 of the dough onto a well-greased cookie sheet. Make the filling by combining the almonds, raisins, lemon peel and jam. Spread the filling onto the dough on the cookie sheet.
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