Almond cookies filled with apples, a delicious and inviting meeting between the sweetness of fruit and the delicate flavor of almond flour. These cookies are made with a crumbly, fragrant almond shortcrust pastry and enclose a juicy apple filling, lightly spiced with cinnamon, which does not require pre-cooking in a pan. A small pleasure to enjoy during a break or with your afternoon tea, also perfect to give to loved ones. Below, let’s see together how to make our almond cookies filled with apples at home:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup almond flour (about 80 g (≈3 oz))
- 1 cup + 1 tbsp powdered sugar (about 130 g)
- 2 pcs medium eggs
- 2/3 cup butter, cold and cubed (about 150 g (≈5.3 oz))
- a pinch of salt
- grated zest of one lemon
- 1 teaspoon baking powder
- 3 medium apples (about 400 g (≈14 oz) total)
- 1/3 cup granulated sugar (about 80 g, adjust according to the sweetness of the apples)
- juice of 1/2 lemon
- 1 teaspoon ground cinnamon
- as needed ladyfingers (or other dry cookies to crumble)
Steps
In a large bowl, combine the sifted all-purpose flour and the almond flour, the powdered sugar, the baking powder, the grated lemon zest and the salt. Mix and place the eggs and the cold butter cut into cubes in the center. Work the dough quickly until you obtain a homogeneous dough ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. In the meantime, prepare the apple filling.
Wash, peel and slice the apples with a mandoline so that the slices are very thin. Collect them in a bowl and sprinkle with the juice of half a lemon. Add the granulated sugar and the cinnamon and mix well. Let rest for about ten minutes to allow the flavors to meld.
Take the shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of about 1/6 inch (approximately 4 mm). Use a cookie cutter or a glass about 2 3/8–2 3/4 inches in diameter to cut out rounds of pastry. Make sure you have an even number of discs.
Then assemble the cookies. On half of the pastry discs, crumble the ladyfingers (or another type of dry cookie) and place the previously prepared apple mixture, well drained of excess juice (trying not to overfill to avoid the filling from escaping).
Close with a second disc of pastry and seal by pressing with your fingers or using the tines of a fork. If necessary, finish the edges with a cutter or a pastry wheel.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F (180°C) for about 20 minutes, or until golden.
Remove from the oven and let cool completely. If desired, dust the almond cookies filled with apples with powdered sugar before serving.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
