paleo Dominosteine
Paleo Dominosteine
A German petit four for Christmas
paleo Dominosteine
Paleo Dominosteine
A German petit four for Christmas
Servings Prep Time
60 2hours
Cook Time
10minutes
Servings Prep Time
60 2hours
Cook Time
10minutes
Ingredients
For the dough
For the filling
  • 1glass jam(sugar free)
  • 250g marzipan(made of almonds and honey only)
For coating
Instructions
  1. Preheat the oven to 180°C and put parchment paper on a baking pan.
  2. In a bowl mix all the dry ingredients for the ginger bread dough. Add one after the other the wet ingredients and mix all well. The dough is a little wet and perfect to put straight on the baking pan. Spread it well so you have a thin surface. The dough will not raise and is this way perfect to work later.
  3. Put in the oven and have a look after 10 minutes if it’s already done. It should be dry and soft and NOT crispy!
  4. Take it out and let it cool out.
  5. Divide in two equal parts and spread on both parts the jam. Roll out the marzipan to the same size as one part of the ginger bread parts. Carefully apply the marzipan on the top of one part.
  6. Now lay the other ginger bread part on the top of the first with the marzipan, jam up side down.
  7. Cut all in cubes.
  8. In a bain marie dissolve the chocolate. Now cover the cubes with the chocolate one by one.
  9. Put in the freezer and serve.
Recipe Notes

This recipe is the right amount for the dough to have two thin layer of ginger bread for both sides of the Dominostein. Who likes the original one needs only one layer (bottom) for the recipe and could do 120 cubes or make just half of this recipe.

You can use any kind of jam you like. It’s always very tasty.

Marzipan made with honey instead of sugar is less sweet and has the same yummy taste. You find it in special shops and I found a great recipe for doing at home here.

For the coating I recommend to use a fork! Put a single cube on a fork, hold over the chocolate pot and spoon the warm, liquid chocolate over it. Let it run down and slowly slowly beat the fork at the edge of the pot so the chocolate can run down better. Than place on a parchment paper in order to better get off the Dominosteine later.

I served them ice cold. But they are great also with room temperature and don’t melt away.