Domino Steine

Dough
250g Plain Flour
250g Honey
65g Sugar
65g Butter
50g Almond Flour
2 Eggs
1 tsp Lebkuchengewurz
3 tsp Baking Powder
Some Rosewater
Some finely grated Lemon Rind

Heat honey, sugar and butter until the sugar dissolves. Once cool, fold in eggs, rosewater and lemon rind. knead in a mix of flour, baking powder Lebkuchengewurz and almond flour. Refrigerate and allow dough to settle over 2-3 days. Finally roll thinly and bake for 20 minutes at 175°C.

Filling
200g Marzipan
100g Icing Sugar
4 tbsp Kirsch likor
Johannesbeergelee

Mix marzipan, kirsch likor and icing sugar. Cut the preprepared cake in half, so that the top is separate from the bottom. Spread the marzipan mix followed by johannesbeergelee on the lower half the cake and cover with the upper half. Cut the result into cubes and allow to dry over night.

Glaze
500g Kuverture

Melt the Kuverture, dunk the cubes and place on a cooling tray.