GINGERBREAD DOMINOS

Dec 16

This German and Austrian praline is primarily sold during the Christmas season. It was originally invented in 1936 by Herbert Wendler in Dresden. This treat could be produced at a lower price than the other chocolate creations of Wendler’s praline product line. During World War II when food was more difficult to come by, the praline gained tremendous popularity with the general population and is to this day an indispensable part of German and Austrian Christmas tradition.
It consists of three layers: a gingerbread base and a layer of jello topped with a layer of marzipan. The whole thing is cut into cubes and covered in chocolate. Of course, the original version is made with sugar and flour and thus not suitable for my diet. I changed it into a refined sugar-free and grain-free version using almond flour and honey for the gingerbread, layered with honey-sweetened marzipan and jello made from 100% juice, and finally covering it with homemade chocolate ganache. This recipe is a bit time-consuming but the end result is so worth the effort!

INGREDIENTS
gingerbread cookie base:
1 1/2 cups almond flour
1 tbsp coconut flour
1 tsp gingerbread spice mix or EDORA Lebkuchengewürz
1/4 tsp baking soda
pinch of sea salt
2 egg yolks
4 tbsp butter
1/8 cup honey

jello layer:
1 cup 100% cherry juice
1 tbsp unflavored gelatin

marzipan:
250 g honey marzipan

honey-sweetened chocolate coating:
5 oz 100% dark chocolate chips
2 tbsp butter
3 tbsp honey

INSTRUCTIONS
gingerbread cookie base:
Preheat the oven to 330° F / 160° C.

Place all of the dry ingredients into a large mixing bowl. Mix well. Add the egg yolks, butter, and honey. Knead into a dough. Line a 9” square baking dish with parchment paper and distribute the dough in an even layer to fill the whole baking dish. Hold onto the parchment paper and remove the dough from the baking dish.

Bake at 330° F / 160° C for 20 minutes. Remove from the oven and let cool completely.

jello layer:
Line the 9” baking dish with plastic foil.

Add 1/4 cup of the cherry juice to a measuring cup. Sprinkle the unflavored gelatin over the juice and set aside. Heat the remaining 3/4 cup of cherry juice in a small saucepan at low heat for 10 minutes, do not boil.

Whisk the heated juice into the gelatin until dissolved. Let cool for 15 minutes. Pour the mixture into the baking dish and let harden in the refrigerator for at least four hours until it doesn’t stick to your finger anymore. You can also refrigerate it overnight.

marzipan:
Using a rolling pin, roll out the marzipan into a 9” square shape matching the size of the dough.

honey-sweetened chocolate coating:
Carefully melt the honey, chocolate chips, and butter in a double boiler. Stir until well combined.

putting it all together:
Stack the tree layers using the gingerbread as a base, then do the same with the jello and finally the marzipan on top. Cut off the edges to make all three layers line up perfectly. Using a large knife, cut the square into 3/4”cubes.

Hold one cube by the top and bottom between your index finger and thumb. Using a pastry brush, apply the chocolate coating all the way around the cube, then set it on a cake rack and brush on more chocolate coating to cover the top.