Dominosteine

Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with foil, letting excess extend over all sides of pan; lightly spray with baking spray with flour.

For gingerbread: In a medium bowl, whisk together flour, pie spice, salt, ginger, baking soda, and cinnamon.

In a medium saucepan, combine brown sugar, butter, and honey. Cook over medium heat, stirring frequently, until sugar dissolves, butter is melted, and bubbles form around sides of pan. Remove from heat, and pour mixture into a medium heatproof bowl. Carefully stir in flour mixture until almost fully combined. Stir in egg yolk until combined. (Mixture will be very soft.) Press mixture into prepared pan in an even layer.

Bake until golden brown, edges are set, and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan while preparing apricot layer.

For apricot layer: In a small microwave-safe bowl, combine 1 tablespoon (15 grams) water and lemon juice. Sprinkle gelatin on top, and let stand until gelatin has fully bloomed, about 5 minutes.

In a small saucepan, heat preserves over medium-high heat just until bubbles form around sides of pan. (Do not boil.)

Meanwhile, microwave gelatin mixture on high in 10-second intervals until melted.

Remove preserves from heat, and add gelatin mixture; whisk until combined. Pour over gingerbread layer. Cover and refrigerate until completely set, at least 1 hour, or up to overnight.

Lightly dust work surface with confectioners’ sugar, and roll marzipan into a 9-inch square. Gently and carefully place on top of apricot layer, gently pressing to adhere. Cover and refrigerate for at least 1 hour or up to overnight.

Using excess foil as handles, remove layers from pan. Using a sharp knife, trim edges, and cut into 1-inch squares.

Using a fork, carefully dip each confection into melted chocolate, gently tapping off excess. Place on a wire rack or parchment paper-lined surface to set. Store in an airtight container for up to 1 week.