Apple biscuits
up to 50 min.

Approx. 10 biscuits (depending on size)


  • 2 apples;
  • Cinnamon, to taste;
  • Sugar, 15 g;
  • Lemon juice, to taste;
  • Rum, 1 small glass;
  • Pine nuts, 1 tablespoon.



  • Butter, 160 g;
  • Sugar, 130 g;
  • Eggs, 80 g;
  • Flour, 300 g;
  • Yeast, 3 g;
  • Vanilla, 1 pod;
  • Lemon zest, to taste.


Missing some ingredients?
You can also add some sultanas to the apples while they are cooking.

Chef in Camicia
Nicolò Zambello, Andrea Navone and Luca Palomba have all been friends since the first year of primary school. After taking different studies, they decided to found “Chef in Camicia” back in 2015. At the basis of this joint alliance is a love of food and a desire to present the world of food with a comprehensive approach.
Place the sugar, butter and vanilla seeds in a planetary mixer with paddle attachment.
Work until you have a smooth, light-coloured mixture, then add the eggs, the flour and the lemon zest.
When you have a uniform mixture, cover with clingfilm and leave to rest in the fridge for at least 1 hour.
Peel and dice the apple and transfer to a bowl of water with a squeeze of lemon juice to stop it turning brown.
Drain the apples and transfer to a pan, also adding the sugar, cinnamon, rum, pine nuts and empty vanilla pod.
Cover with a lid and cook over a low heat until the apples are tender.
When they are cooked, roughly mash and transfer to a pastry bag.
Once it has rested, roll out the shortcrust pastry dough to a height of 4 mm with a rolling pin and then cut out disks using a pastry cutter or glass.
Cover half the disks with the apple filling and close with a second shortcrust pastry disk, carefully sealing the edges.
Arrange the biscuits on an oven tray lined with baking paper and cook for about 20 minutes at 180 °C until golden.
Dust with icing sugar and enjoy together with a nice cup of tea.