80 min.
Biscuits
with Ambrosia™ apples
Small, soft cookies
These soft apple biscuits are easy to prepare in just a few minutes with the help of a tablespoon. They are delicious for breakfast and as an afternoon snack. If you heat them for two minutes, they’ll become as fragrant and delicious as freshly baked.
25 min.
Ingredients
for app. 12 biscuits
2 Ambrosia™ apples
1 egg
50 g peanut oil
200 g flour
60 g sugar
Cinnamon
1 tsp. baking powder
A pinch of salt
Grated zest of 1 lemon
Chopped almonds (if you wish)
Powdered sugar (if you wish)
2 Ambrosia™ apples
1 egg
50 g peanut oil
200 g flour
60 g sugar
Cinnamon
1 tsp. baking powder
A pinch of salt
Grated zest of 1 lemon
Chopped almonds (if you wish)
Powdered sugar (if you wish)
Preparation
Preheat the oven to 180°C. Mix egg with sugar, oil, grated lemon zest and cinnamon in a bowl. Add sieved flour and baking powder and mix.
Peel the two Ambrosia™ apples and cut into small cubes. Add to the dough and mix well. Cover a baking tray with baking paper. Make heaps of dough with the help of two tablespoons and arrange them at a small distance from each other. If you want, you can also decorate them with chopped almonds. Bake in the preheated oven for 16-18 minutes. Let slightly cool and sprinkle with powdered sugar. They also taste delicious when warm.
Tips
They keep for up to 3-4 days. If you heat them for a few minutes in the warm oven or in a warm non-stick pan, they’ll become as fragrant as freshly baked.
They keep for up to 3-4 days. If you heat them for a few minutes in the warm oven or in a warm non-stick pan, they’ll become as fragrant as freshly baked.
Recipe from Enrica Panariello
Chiarapassion
Erica Panariello, born in Naples and Roman by choice, named her blog Chiarapassion to underline the “clear passion” (chiara passione) that links her to cooking and the beautiful things in life. Erica loves cooking and offers you various sweet and savory dishes on her blog that partially reflect her Neapolitan origins: tasty, fast recipes without any stress and a great wow effect. Her husband Gianluca and his colleagues are the “official test eaters” of her culinary creations.
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