Double-filled domino squares
Get ready to indulge with these Double-Filled Domino Squares! Gingerbread meets apricot-marzipan layers, all topped with a glossy chocolate glaze. Perfect for a festive treat to share (or keep all for yourself!)
Ingredients for approx. 50 sweets:
For the dough:
- 200 g honey
- 50 g brown sugar
- 1 packet vanilla sugar
- 1 egg (M)
- 2 level tsp gingerbread spice
- 50 g ground almonds
- 50 g ground hazelnuts
- 250 g flour (type 405)
- 2 level tsp baking powder
For the filling:
- 200 g marzipan paste
- 100 g powdered sugar (sieved)
- 4 tbsp apricot liqueur
- 4 sheets of gelatine or approx. 6 g powdered gelatine (please follow manufacturer’s instructions or read tips for bits use here)
- 200 g apricot jam
For the glaze:
- 400 g semisweet chocolate
- 50 g coconut fat
- 100 g powdered sugar (sieved)
- ½ egg white (M)
Preparation
1. Slowly heat honey, sugar and vanilla sugar, transfer into a bowl and let cool. When mixture is almost cool, gradually stir in egg, gingerbread spice, almonds and hazelnuts a little at a time. Mix flour with baking powder and sieve. Stir 2/3 of the flour into the honey mixture, kneading the remainder of the flour into the mixture on a work surface. Roll dough out to cover 3/4 of a greased baking sheet. Bake for about 15 minutes in a preheated oven at 170-200 degrees (gas: levels 3-4, convection: 150-180 degrees), then let cool.
2. In the meantime, knead powdered sugar into the marzipan. Once blended, work in 2 tablespoons of apricot liqueur. Roll the marzipan out between two layers of cling wrap to make 2 sheets of equal size to the pastry.
3. Soak the gelatine in cold water. Heat the apricot jam and pass it through a sieve. Squeeze gelatine out well and dissolve in the warm jam. Stir in 2 tablespoons of apricot liqueur.
4. Cut cooled pastry in half and remove from baking sheet. Cut each sheet horizontally to make two layers. While the jam is still warm, spread half of it on the lower pastry halves. Layer marzipan on top of the coated pastry sheets. Spread the remaining apricot jam on the marzipan and then top with the upper pastry sheets, pressing the pastry in lightly. Refrigerate, covered, for several hours, letting the pastry soak.
5. Cut the chocolate and coconut fat into small pieces and place them into a bowl. Melt over a hot water bath while stirring occasionally. Cut pastry into squares (4×2 cm) and coat with glaze. Let harden.
6. Mix powdered sugar and egg white to make a pipeable icing. Transfer to a parchment paper-covered piping cone and use to decorate Domino squares.