Dominosteine: A German Layered Christmas Cookie With A Lot Of Flavor…

Covered in a thin icing of dark chocolate and consisting of several layers, Dominosteine or domino tiles are another iconic German treat which can only be found during Christmas time.


Having been invented in Dresden in 1936 by a German chocolatier by the name of Herbert Wendler, the original recipe for Dominosteine includes creamy marzipan which has been layered between a Lebkuchen or spiced gingerbread base. ‘Doppelt-gefüllte’ Dominosteine or double-filled domino tiles also have an additional layer of orange or apricot jelly. And just like Rumkugelnour Bunte Teller always included a handful of these delicious treats. At my grandparents’ apartment, Dominosteine could actually be found everywhere because my grandmother loved and still loves them that much.


For the honey dough:

  • 1 egg (room temperature)
  • 26 grams or 4 1/2 tablespoons of butter (room temperature, cut up into cubes)
  • 50 grams or 2 1/2 tablespoons of honey
  • 1 TL or teaspoon of gingerbread spice
  • 26 grams or 2 tablespoons of sugar
  • 76 grams or 1/2 cup plus 5 teaspoons of wheat flour
  • 40 grams or 6 1/2 teaspoons of ground almonds
  • 1 level TL or teaspoon of baking powder

For the filling:

  • 450 grams or 1 3/8 cup of apricot jelly
  • 3 level TL or teaspoons gelatin (powder)
  • 400 grams or 14 ounces of baking marzipan

For the chocolate coat:

  • 400 grams or 3 1/4 cups of dark chocolate
  • 3 TL or teaspoons canola oil


  • Line a square baking pan (24 cm by 24 cm) with parchment paper and set aside.
  • Preheat oven to 170 degrees Celsius or 335 degrees Fahrenheit.
  • Combine the flour, baking powder, ground almonds and gingerbread spice in a  bowl and set aside.
  • Place the egg, honey and sugar into a mixing bowl and mix until smooth.
  • Continue to mix while adding the cubed butter one at a time.
  • Add the flour mixture and continue to mix until combined.
  • Fill the finished mixture into the baking pan and using a wooden spoon smooth out the top.

  • Place the baking pan into the oven and bake for about 20 minutes.
  • Set aside to cool.
  • For the filling: Place the gelatin into a pot filled with 3 tablespoons of cold water.
  • Push the apricot jelly through a strainer.
  • Place the pot with the gelatin and water into the stove and while stirring heat until gelatin is completely dissolved.
  • Remove the pot of the stove and slowly stir in the apricot jelly until combined.
  • Spread the apricot-gelatin mixture over the baked honey dough and place into the refrigerator to harden.

  • Place the marzipan between two sheets of parchment paper.
  • Using a rolling pin roll out the marzipan until it has the size of the baking pan.
  • Place it over the apricot-honey dough and place it into the refrigerator for a few hours (or overnight).

  • Cut the cake into one inch squares.
  • Break up the chocolate and melt in 30 second intervals in the a microwave safe dish in the microwave.
  • Dip the cake pieces into the melted chocolate and place on a drying rack or onto a piece of parchment paper to harden.
  • Store in an airtight container in the refrigerator.



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