Quick & Easy

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.
apple and almond biscuits
40 Item



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.

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


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