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
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