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Soft apple, cinnamon and almond biscuits

Published on 24 May 2016

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Ingredients

INGREDIENTS FOR 20 BISCUITS

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Method

Introductory photographs from the original

0 steps completed out of 13

  1. Step 1 of 13
    I melt and slightly cool butter, then whisk egg and granulated sugar in a bowl.
  2. Step 2 of 13
    Once pale and thick, I whisk in brown sugar.
  3. Step 3 of 13
    I add lukewarm butter.
  4. Step 4 of 13
    Salt, vanilla and cinnamon.
  5. Step 5 of 13
    I sift flour and baking powder.
  6. Step 6 of 13
    I mix and add grated lemon zest.
  7. Step 7 of 13
    I add lightly microwave-toasted almonds, or chopped whole almonds if slivers unavailable.
  8. Step 8 of 13
    I peel and finely dice apples.
  9. Step 9 of 13
    I add to mixture.
  10. Step 10 of 13
    I incorporate thoroughly.
  11. Step 11 of 13
    I spoon spaced little mounds onto parchment-lined trays.
  12. Step 12 of 13
    I bake at 180°C for about 15 minutes, watching. I cool slightly, then on a rack, and dust with icing sugar.
  13. Step 13 of 13
    Flavourful and fragrant. Store in a tin or jar; with apples, they do not keep long, but will disappear quickly anyway.

Original source: https://incucinaconlilly.com/2016/05/24/biscotti-morbidi-mela-cannella-e-mandorle/

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