Apple, almond and cinnamon biscotti

25 servings Prep: 20 mins, Cooking: 30 mins
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A delectable creation.

By Food24 September 17 2014
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Ingredients (12)

2 cup flour — cake
15 ml Baking powder
30 ml cinnamon — ground
2.5 ml salt
100 g almonds — pecan nuts or walnuts, toasted
3/4 cup brown sugar — firmly packed
2 apples — Granny Smith
apples — grated
125 g butter — melted, cooled
2 eggs — extra-large, lightly whisked
3/4 cup milk
5 ml vanilla — essence
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Method:

Preheat oven to 180°C.

Grease a 23cm cake tin and line the base with greaseproof paper.

Sift flour, baking powder, cinnamon and salt together.  Stir in the brown sugar, apples and pre-roasted nuts until well combined.
In a separate bowl whisk together the butter, eggs, milk and vanilla essence.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined.
It’s important that the ingredients are only just combined. If the mixture is over-mixed, the cake will have a tough texture.

Pour the mixture into the prepared cake tin and bake until golden brown and a skewer inserted into the centre of the mixture comes out clean.
Remove from the oven and allow a few minutes to cool on a rack.
Turn down the oven to around 70°C.

Mix together the topping ingredients.
Immediately brush top of cake with the cinnamon sugar mixture and allow to cool completely.

Slice cake into 5mm slices. Place onto baking trays – do not overlap the slices.
Pop the biscotti back into the oven until completely dry and crunchy – probably around 4-5 hours.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.



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