Apple, almond and cinnamon biscotti

Recipe from: 17 September 2014
recipes, bake, biscotti

Ingredients 12
Servings 2
Minutes 00:20


Serving Change
  • 2
    cake flour
  • 15
    baking powder
  • 30
    ground cinnamon
  • 2.5
  • 100
    almonds, pecans or walnuts, roasted
  • 3/4
    firmly packed brown sugar
  • 2
    medium to large Granny Smith apples
  • *grate 1/3 of the apples, squeezing out the excess juice. Core, peel and chop the rest.
  • 125
    butter, melted, cooled
  • 2
    XL eggs, lightly whisked
  • 3/4
  • 5
    vanilla essence


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.

Read more on: bake  |  recipes

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