“Occhio di bue” cookies (jam-filled sandwich cookies)
60
min
Medium
Apple and Cinnamon Cookies
These cookies combine the sweetness of apples with the warm, spicy flavour of cinnamon - they're perfect for the holiday season.
- Difficulty
- Easy
- Prep Time
- 10 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Danilo Baking Powder for Desserts, 1 bag
- Powdered sugar (125 g bag), as needed
- Vanilla powdered sugar (250 g box), 50 g
- apple, 1
- egg, 1
- vegetable oil, 40 ml
- ground cinnanmon, as needed
- flour (type 00), 175 g
Method
In a large bowl, beat the egg with the sugar using an electric mixer.
Add the oil and continue mixing until fully combined. Sift in the flour and baking powder, stirring with a spoon until you get a smooth, even batter.
Peel the apple, remove the core and seeds, and cut it into small pieces. Add it to the mixture and stir until well incorporated.
Line a baking tray with parchment paper. Drop spoonfuls of the dough onto the tray, leaving space between them as they will expand while baking.
Bake in a preheated static oven at 180 °C (350 °F) for about 20 minutes. Remove from the oven and let cool.
Mix a few tablespoons of powdered sugar with a pinch of cinnamon and dust over the soft apple cookies before serving.
Add the oil and continue mixing until fully combined. Sift in the flour and baking powder, stirring with a spoon until you get a smooth, even batter.
Peel the apple, remove the core and seeds, and cut it into small pieces. Add it to the mixture and stir until well incorporated.
Line a baking tray with parchment paper. Drop spoonfuls of the dough onto the tray, leaving space between them as they will expand while baking.
Bake in a preheated static oven at 180 °C (350 °F) for about 20 minutes. Remove from the oven and let cool.
Mix a few tablespoons of powdered sugar with a pinch of cinnamon and dust over the soft apple cookies before serving.
