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Simple Way to Make Sig's Layered German Lebkuchen Treat Any-night-of-the-week

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We hope you got benefit from reading it, now let’s go back to sig's layered german lebkuchen treat recipe. To make sig's layered german lebkuchen treat you only need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Sig's Layered German Lebkuchen Treat:

  1. Get of almond shavings.
  2. Take of golden caster or muscovado sugar.
  3. Prepare of Printen or Lebkuchen (German Christmas thick gooey gingerbread or honeybread) chocolate covered, with almonds if you can get them.
  4. Get of or jar about 200 ml winter berries in juice or cherry pie filling.
  5. Take of quark or creme fraiche.
  6. You need of tinfoil.
  7. Use of oil for brushing tinfoil.
  8. Prepare of the most of cinnamon for dusting over each dessert (optioonal).

Instructions to make Sig's Layered German Lebkuchen Treat:

  1. In a pan dry roast the almond shavings until they are brown then sprinkle with 25 grams of the sugar and caramelise them.
  2. Brush the tin foil and put the almonds on the tin foil set aside.
  3. Break down the lebkuchen biscuits into crumbs set aside.
  4. Now mix all but one tablespoon of the fruit with the quark with a little of the juice and 50 grams sugar. Layer the biscuits with the fruit cream several times,top with rest of fruit and the set aside almonds.
  5. Chill for a short while,decorate in a festive manner if you like and sprinkle with a little cinnamon, if you like and top with the sugared almonds..

Make a batch for friends and family! Lebkuchen are traditional German Christmas cookies. Whether you make traditional circles or cut into stars and hearts, friends and family will love these Christmas biscuits. This traditional German treat is mainly associated with Christmas and winter holidays. The term lebkuchen covers a wide variety of different types of The term lebkuchen covers a wide variety of different types of honey or ginger-flavored cookies which are traditionally baked on oblaten (thin.

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