Recipe

Apple and almond biscuits

Thin and crisp, these apple and almond biscotti-style biscuits are perfect for dunking and therefore fabulous with coffee or tea. If you prefer you could use candied orange peel instead of the dried apple.

Jun 30, 2011 2:00pm
  • 45 mins cooking
  • Makes 40 Item
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Ingredients

Apple and almond biscuits
  • 3 egg whites
  • 1/3 cup (75g) caster (superfine) sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup (110g) whole blanched almonds
  • 1 cup (55g) finely chopped dried apples

Method

Apple and almond biscuits
  • 1
    Preheat oven to 180°C/350°F. Grease 8cm x 26cm (3¼-inch x 10½-inch) bar cake pan; line base with baking paper, extending paper 5cm (2 inches) over long sides.
  • 2
    Beat egg whites and sugar in small bowl with electric mixer until sugar dissolves. Fold in sifted flour then cinnamon, nuts and apple; spread into pan.
  • 3
    Bake about 30 minutes. Stand 10 minutes; turn, top-side up, onto wire rack to cool.
  • 4
    Reduce oven temperature to 150°C/300°F.
  • 5
    Using serrated knife, slice cooled bread thinly; place slices on oven trays. Bake about 15 minutes or until crisp. Turn onto wire rack to cool.

Notes

These biscuits will keep, stored in an airtight container at a cool room temperature, for at least a month.

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