Dominosteine (German Layered Gingerbread Candies)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Dominosteine (German Layered Gingerbread Candies)

Soft spiced gingerbread, tart fruit jelly and a nutty marzipan layer sit under a snappy chocolate shell. They are made in advance and improve with a few days of rest. Makes 25 pieces in about 13 hr 20 min.

Prep 60 min

Cook 20 min

Cooling 12 hr

Total 13 hr 20 min

Yield 25 pieces

Ingredients

Adjust yield

pieces

¼ cup (90 g)honey
1 ½ tbsp (20 g)granulated sugar
2 tbsp (30 g)unsalted butter
2 oz (60 g)dark chocolate, chopped, for the gingerbread
¾ cup (100 g)all-purpose flour
¼ oz (5 g)gingerbread spice mix
½ tsp (2 g)baking powder
1 (50 g)egg
1 pinchsalt
1 cup (300 g)fruit jelly or preserves, strained
2 ¼ tsp (7 g)powdered gelatin
2 tbsp (30 ml)cold water
2 tbsp (30 ml)lemon juice
5 ½ oz (150 g)marzipan, grated
7 tbsp (50 g)walnuts, toasted, finely chopped
2 tbsp (30 ml)dark rum
10 ½ oz (300 g)dark chocolate, chopped, for the coating
1 oz (30 g)white chocolate, for piping

Fresh ingredient guides

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 350 F (175 C). Line an 8-inch (20 cm) square pan with parchment.
Warm the honey, sugar and butter until melted, cool slightly, then stir in the chocolate until melted. Mix with the flour, spice, baking powder, salt and egg.
Spread in the pan and bake 12 to 15 minutes. Cool in the pan.
Sprinkle the gelatin over the cold water for 5 minutes. Warm the jelly with lemon juice until runny, stir in the softened gelatin until dissolved, then pour over the cooled cake.
Chill overnight until firm.
Knead the marzipan with the nuts and rum, roll to fit the pan, and place on the jelly.
Cut into 25 cubes. Melt the dark chocolate to 113 F (45 C), cool to about 89 F (32 C), dip each cube, drain and set on parchment.
Melt the white chocolate and pipe thin lines on top. Rest in a tin for a few days to soften.

Tips

Use thick, tart jelly that holds its shape.
Chill cubes before dipping to avoid melting.
Wipe the knife between cuts.
Good with mulled wine or coffee.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make dominosteine (german layered gingerbread candies)?

Plan on 60 minutes of prep and 20 minutes of cooking, plus 12 hours to chill. The recipe makes 25 pieces.

How should I store dominosteine (german layered gingerbread candies)?

Store airtight in a cool place up to 1 week; jelly layers need to be refrigerated if the room is warm.

Can I make dominosteine (german layered gingerbread candies) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Dominosteine are a German Christmas sweet of gingerbread, fruit jelly and marzipan layers, cut into cubes and coated in dark chocolate. Serve it with mulled wine or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 25 servings this recipe makes.

129 Calories / serving

3.9g Fat

21.7g Carbs

2.0g Protein

14.4g Sugar

Whole recipe (25 servings): ~3225 cal · 98g fat · 543g carbs · 50g protein · 360g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.