Dominosteine (Layered Gingerbreads) Recipe

Welcome to my kitchen, where I am thrilled to share with you my recipe for Dominosteine. These layered gingerbreads are a German Christmas delicacy that are sure to become a favorite in your home.

Dominosteine are a triple-layered treat consisting of spiced gingerbread, a layer of fruit filling, and a layer of marzipan, all covered in a rich layer of dark chocolate. They are like petit fours but with a gingerbread twist!

This traditional recipe has been passed down through generations and is now enjoyed by many during the festive season. I have put my own spin on it, making it even more delicious by adding some dark rum to the mix. Trust me, it takes these treats to a whole new level!

Whether you are making these for your family, friends, or just for yourself, these Dominosteine will definitely become a crowd-pleaser on your Christmas dessert table. So, let’s get started!

Why You’ll Love This Recipe

Dominosteine (Layered Gingerbreads)
Dominosteine (Layered Gingerbreads)

When it comes to Christmas cookies, there are plenty of options out there. However, if you’re looking for something truly special, you have to try my Dominosteine recipe. These triple-layered gingerbread treats are a traditional German confectionery that are sure to impress your family and friends this holiday season.

What makes these cookies so irresistible? For starters, each cookie consists of three heavenly layers: a gingerbread base, a fruit filling (usually black currant jelly), and a layer of marzipan. The layers are then covered in chocolate glaze, making for a deliciously decadent treat.

But it’s not just the layers that make these cookies so special. The combination of spices, including ground cardamom, cloves, and cinnamon, give the gingerbread base a warm, comforting flavor that pairs perfectly with the sweet fruit filling and nutty marzipan. And let’s not forget the dark chocolate glaze, which adds a rich, indulgent touch.

So why will you love this recipe? Because it’s a true labor of love that will impress everyone who tries it. These cookies are not only delicious, but they’re also a beautiful addition to any holiday cookie platter. And while they may take a bit of time and effort to make, the end result is more than worth it. Trust me, your taste buds will thank you.

Ingredient List

 Sweet, spicy, and oh so nice-y!
Sweet, spicy, and oh so nice-y!

Here are the ingredients you’ll need to make these delicious Dominosteine:

For the gingerbread base:

  • 50 g of butter
  • 1/4 cup of brown sugar
  • 1/4 cup of liquid honey
  • 1 large egg
  • 1 1/2 cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground cardamom

For the jelly layer:

  • 1/2 cup of black currant jelly
  • 1 tablespoon of dark rum

For the marzipan layer:

  • 200 g of almond paste
  • 1/2 cup of powdered sugar

For the chocolate glaze:

  • 200 g of dark chocolate
  • 30 g of shortening


  • 100 g of persipan (a type of marzipan)
  • 1 pinch of ground cloves
  • 1 pinch of ground cinnamon
  • 1 pinch of ground cardamom

Most of these ingredients are pantry staples, but you may need to purchase some items specifically for this recipe. You can find almond paste and black currant jelly at most grocery stores, and they are essential for achieving the traditional flavor of Dominosteine. If you can’t find black currant jelly, you can use raspberry or cherry jelly instead.

The Recipe How-To

 A festive treat for the holiday season.
A festive treat for the holiday season.

Now, let’s dive into the fun part of baking Dominosteine, the triple-layered gingerbread treats that are a staple of German Christmas pastry. Don’t be intimidated by the three layers of spiced gingerbread, jelly, and marzipan, as this traditional recipe is easier than it looks, and the end result is worth every minute of preparation.


Here’s what you’ll need to prepare the gingerbread base, the fruit filling, and the chocolate glaze.

Gingerbread base:

  • 125 g of butter, softened
  • 50 g of liquid honey
  • 125 g of brown sugar
  • 1 egg
  • 250 g of flour
  • 1 tsp of baking powder
  • 1 pinch of salt
  • 2 tsp of ground cinnamon
  • 1 tsp of ground cloves
  • 2 tsp of ground cardamom
  • 50 g of ground almonds

Fruit filling:

  • 200 g of black currant jelly
  • 200 g of almond paste
  • 1 tbsp of dark rum

Chocolate glaze:

  • 200 g of dark chocolate
  • 30 g of shortening

Step 1: Prepare the gingerbread layer

  1. Preheat the oven to 350°F (180°C).
  2. In a mixing bowl, cream the softened butter, honey, and brown sugar until light and fluffy.
  3. Add the egg and continue mixing.
  4. In another bowl, mix the flour, baking powder, salt, cinnamon, cloves, cardamom, and ground almonds.
  5. Add the dry ingredients to the butter mixture and stir until a smooth dough forms.
  6. Divide the dough into three equal parts and roll out each piece into a rectangle of about 8 inches (20 cm) long and 4 inches (10 cm) wide.
  7. Place the rolled dough on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown.
  8. Let the gingerbread layers cool completely.

Step 2: Prepare the fruit filling

  1. In a saucepan, heat the black currant jelly over low heat until it melts.
  2. Stir in the almond paste and the dark rum until a smooth mixture forms.
  3. Let the mixture cool for 5 minutes.

Step 3: Assemble the layers

  1. Place the first gingerbread layer on a flat surface.
  2. Spread half of the fruit filling over the gingerbread layer.
  3. Cover with the second gingerbread layer and press down gently.
  4. Spread the remaining fruit filling over the second gingerbread layer.
  5. Place the third gingerbread layer on top and press down gently.
  6. Cover the gingerbread layers with plastic wrap and let them rest in the fridge for at least 1 hour.

Step 4: Add the chocolate glaze

Substitutions and Variations

 The perfect blend of gingerbread, marzipan, and chocolate.
The perfect blend of gingerbread, marzipan, and chocolate.

While Dominosteine are a traditional German Christmas cookie, there are plenty of ways to make this recipe your own. Here are some substitutions and variations you can try:

– Fruit filling: While black currant jelly is a classic choice for the jelly layer, you can experiment with other fruit fillings like raspberry, strawberry, or apricot jam.

– Chocolate glaze: Instead of covering the Dominosteine in chocolate squares, you can make a chocolate glaze by melting dark chocolate with a little bit of shortening or butter.

– Almond paste: If you can’t find almond paste, you can make your own by mixing together ground almonds, powdered sugar, and a little bit of milk.

– Spiced gingerbread: If you like your gingerbread to be spicier, you can add extra ground cardamom, ground cloves, or cinnamon to the gingerbread base.

– Petit fours: Instead of making large Dominosteine squares, you can cut the gingerbread base, jelly layer, and marzipan layer into smaller pieces to create petit fours.

– Persipan: If you can’t find almond paste, you can also use persipan, which is made from ground apricot kernels instead of almonds.

– German sweets: If you’re a fan of German sweets, you can try using other traditional ingredients like hazelnuts, honey, or marzipan in your Dominosteine recipe.

No matter which substitutions or variations you choose, these triple-layered gingerbread confections are sure to be a hit with your family and friends during the holiday season.

Serving and Pairing

 Layers of goodness in every bite.
Layers of goodness in every bite.

Dominosteine are a delightful treat that can be enjoyed on their own or paired with other beverages and desserts. Traditionally, these layered gingerbread treats are served during Christmas time in Germany, but they can be enjoyed all year round. These treats are perfect for sharing with family and friends, or even as a sweet indulgence for yourself.

When it comes to pairing, dominosteine go well with a variety of beverages such as tea, coffee, and hot cocoa. Their spiced gingerbread base pairs perfectly with a warm cup of tea or coffee, while the fruit filling and chocolate coating provide a sweet contrast that pairs well with hot cocoa. For an extra indulgent treat, pair dominosteine with a glass of dark rum or a dessert wine.

Dominosteine can also be served alongside other desserts. They make a great addition to a holiday cookie platter or as a sweet accompaniment to petit fours. When serving with other desserts, consider pairing them with desserts that have similar flavors such as marzipan or chocolate.

If you’re feeling adventurous, you can even use dominosteine as a unique ingredient in your baking. Chop them up and mix them into cookie dough or cake batter for an extra burst of flavor and texture.

Overall, dominosteine are a versatile treat that can be enjoyed in many ways. Whether you’re serving them with a warm beverage, pairing them with other desserts, or using them in your baking, these triple-layered gingerbread treats are sure to be a hit.

Make-Ahead, Storing and Reheating

 A German classic that will make your taste buds dance.
A German classic that will make your taste buds dance.

Making Dominosteine is a time-consuming process, but the good news is that these treats can be made ahead of time and stored for a few weeks. Once the cookies are fully assembled and covered in chocolate, they can last up to three weeks at room temperature in an airtight container. This makes them perfect for holiday gift-giving or as a make-ahead dessert for your Christmas dinner.

To store your Dominosteine, place them in a single layer in an airtight container, with a piece of parchment paper between each layer to prevent them from sticking together. Keep them at room temperature and away from direct sunlight to preserve their flavor and texture.

If you want to make Dominosteine ahead of time and serve them warm for your guests, you can reheat them in the oven. Preheat your oven to 350°F and place the Dominosteine on a baking sheet lined with parchment paper. Bake them for 5-7 minutes or until they are heated through. Be careful not to overheat them, as the chocolate can melt and become messy.

You can also freeze your Dominosteine for up to three months. Place them in an airtight container, separated by parchment paper, and freeze them. Before serving, thaw them at room temperature for a few hours, or overnight in the refrigerator. Once thawed, they can be reheated in the oven following the instructions above.

Overall, Dominosteine are a great make-ahead treat that can be stored easily and reheated to perfection. Whether you’re making them for a holiday party or as a gift, these layered gingerbreads are sure to impress.

Tips for Perfect Results

 Indulge in the decadence of this delightful dessert.
Indulge in the decadence of this delightful dessert.

If you want to make the perfect Dominosteine, I have some tips that will help you achieve that.

Firstly, make sure to use high-quality ingredients. This is especially important for the marzipan and almond paste as they are the star ingredients of this recipe. I recommend using homemade marzipan or a high-quality store-bought one. For the almond paste, choose one that has a high percentage of almonds.

Secondly, don’t overmix the dough. Overmixing can lead to tough gingerbread layers. Mix the dough until all the ingredients are combined and then stop.

Thirdly, roll out the dough to the correct thickness. The first gingerbread layer should be about 1/4 inch thick, the middle jelly layer should be about 1/8 inch thick, and the top marzipan layer should be about 1/4 inch thick. This will ensure that the layers are balanced and harmonious.

Fourthly, let the jelly layer cool completely before adding the marzipan layer. This will prevent the marzipan from melting and sliding off the jelly layer.

Fifthly, use a sharp knife to cut the Dominosteine into squares. A dull knife can cause the layers to squish together, ruining the distinct layers.

Sixthly, let the Dominosteine rest for at least a day before serving. This allows the flavors to meld together, making the cookies even more delicious.

Lastly, store the Dominosteine in an airtight container at room temperature. They will keep for up to two weeks. If you want to freeze them, wrap them tightly in plastic wrap and aluminum foil before freezing.

By following these tips, you’ll be able to make the perfect Dominosteine every time. Don’t be afraid to experiment with different fillings and variations to make this recipe your own.

Bottom Line

In conclusion, the dominosteine Christmas cookies are a delicious and traditional German treat that should definitely have a place on your holiday dessert table. With their triple layers of spiced gingerbread, fruit filling, and marzipan, these treats are sure to impress your guests and satisfy even the sweetest tooth.

Whether you choose to stick with the classic black currant jelly filling or switch it up with your favorite fruit jam, the dominosteine gingerbread base and chocolate glaze will make sure that every bite is pure bliss. And with the option to make them ahead of time and store them for later, these cookies are the perfect choice for busy holiday bakers.

So why not try your hand at making these delicious domino stones this year? With this easy-to-follow recipe, you can create your own batch of German dominosteine Christmas cookies that are sure to be a hit with your family and friends. Trust me, once you try them, you won’t be able to resist making them again and again. Happy baking!

Dominosteine (Layered Gingerbreads) Recipe

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

  • 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

For filling

  • 1 1/4 cups black currant jelly
  • 10 ounces almond paste (optional)

For glaze

  • 4 cups powdered sugar, sifted before meas
  • 4 tablespoons Dutch-processed cocoa powder
  • 6 tablespoons milk, hot
  • 3 tablespoons shortening, melted
  1. For Dough:
  2. In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
  3. Mix baking powder with flour.
  4. Preheat oven to 375°F Grease a large baking sheet (12×14 inch).
  5. When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
  6. Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
  7. For filling:
  8. 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.
  9. Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
  10. For glaze:
  11. Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
  12. Glaze gingerbread squares and let dry.
< 4 Hours, Christmas, Cookie and Brownie, Dessert, European, German, Healthy, Low Protein, Sweet

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