Dominosteine (layered Gingerbreads)

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 3/4 cup liquid honey
• 5 tablespoons sugar
• 4 tablespoons butter
• 2 small eggs
• 2 tablespoons dutch-processed cocoa powder
• 1 teaspoon dark
• 1 teaspoon cinnamon
• 1/16 teaspoon ground cloves
• 1/16 teaspoon ground cardamom
• 2 cups flour
• 5 tablespoons flour
• 3 teaspoons baking powder
• 1 1/4 cups black currant jelly
• 10 ounces almond paste (optional)
• 4 cups powdered sugar, sifted before meas
• 4 tablespoons dutch-processed cocoa powder
• 6 tablespoons milk, hot
• 3 tablespoons shortening, melted

Recipe

• 1 for dough:.
• 2 in a large pot melt butter, sugar and honey over low heat until sugar is dissolved. remove from heat.
• 3 mix baking powder with flour.
• 4 preheat oven to 375°f grease a large baking sheet (12x14 inch).
• 5 when honey mixture is lukewarm add eggs, cocoa, spices, and flour. stir well.
• 6 spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
• 7 for filling:.
• 8 when gingerbread has cooled cut into 1 inch squares. split those horizontally and fill with jelly. turn the filled squares upside down and spread sides and surface thinnly with jelly, too. let jelly dry.
• 9 optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. fill gingerbread with this, too.
• 10 for glaze:.
• 11 mix sifted powdered sugar and cocoa. mix in hot milx first, then melted shortening. stir well. keep warm over hot water in necessary.
• 12 glaze gingerbread squares and let dry.