Just a few days ago I saw in the supermarkets all those Christmas cakes and sweets. Normally I don’t even look at them but this time I saw some special ones I liked a lot before going paleo: Dominosteine.
There is no English word for it but it’s a typical German and Austrian sweet in the Christmas time. I always liked ginger bread and I did some kind of it last year. So I wanted to change this year and thought these would be a new challenge.
The original one is made of three equal layers, one of ginger bread, a layer of apricot jelly and one of marzipan. Cut in cubes and covered in dark chocolate. So incredibly yummy!
It’s a praline invented in 1936 by chocolatier Herbert Wendler in Dreden to give poorer people a chance to buy a praline which normally is expensive. In WW II it was a great substitute for other sweets.
Today there is also a variation with rum.
I chose to do a kind of Dominostein with two layers of ginger bread or Lebkuchen. And I didn’t do jelly but took simply a jam I had and that didn’t came out well and was a little too liquid as a bread spread. The marzipan I bought is made with honey instead of sugar, so it’s a real paleo marzipan.
Did you know that the marzipan came to the Western world from Persia? But it is thought it arrived there from China in earlier times. And Lübeck is called the “city of Marzipan” as the ‘Lübecker Marzipan’ is known worldwide. And in Italy there is a kind of panforte with marzipan. Well, you see, I like marzipan..
The making of the Dominosteine is a little messy – especially the coating – but with the right trick it will be OK. And the whole work is more than worth! I love marzipan and dark chocolate together and for me it’s a kind of symbol for Christmas time.