Wednesday, December 10, 2014

Egg Free Baked Apple Cookies

These Baked Apple cookies or Bratapfel Kekse are the perfect addition to your holiday cookie platter. I love this German recipe. Who doesn't love the concept of a baked apple in a cookie?  The raisins are soaked in a rum sugar mixture for several hours before adding them to the batter. 

The recipe contains no eggs, a perfect fit for those who are allergic. 

I used gala apples in this recipe, which are very sweet. If you would like the result to have a more tart flavor, I would suggest a more sour apple variety such as Winesap or Granny Smith.

Before adding the rum raisins and browned apple almond pieces, the dough will seem dry and crumbly. Don't panic. This is correct. As soon the raisins, apples and almonds are fully incorporated into the batter, the dough will resemble normal cookie dough.

The peels are left on the apple pieces which give the cookies and unusual appearance. Sprinkling the baked cookies with powdered sugar is optional. You could also dust them with cinnamon or a cinnamon powdered sugar combination. Sprinkling large granulated white sugar over the cookies before baking them is another option that provides added crunch and sweetness.
Egg Free Baked Apple Cookies
Prep Time: 40 minutes 
Bake Time: 18 minutes 
Marinate Time: 4 hours 
Yield: 3 dozen cookies

  • 3 tablespoons dark rum 
  • 1/3 cup water
  • 1/2 cup powdered sugar, plus more for sprinkling (optional)
  • 1/2 cup raisins
  • 2 medium sized apples (either sweet or sour varieties work for this recipe)
  • 1/2 cup blanched almond splinters
  • 10 tablespoons unsalted butter at room temperature
  • 1/2 cup brown sugar
  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon (optional) 
  • Over medium heat, boil the rum, water, powdered sugar and raisins together for about 5 minutes. Remove from heat and let stand for 3-4 hours. Drain the raisins well and set aside. 
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment or baking paper. 
  • Wash and dry the apples. Slice them in half and dig out the cores. Slice the cored apple halves into small pieces. 
  • In a small frying pan, heat 1 tablespoon of butter. 
  • When the butter has melted add the apple pieces and the blanched almond splinters. Stir constantly until the apples and almonds have browned. Remove from heat and cool completely. 
  • In a separate bowl whisk together the all-purpose flour and the teaspoon of baking powder. 
  • Use a stand mixer or a hand mixer to mix together the remaining 9 tablespoons of unsalted butter together with the brown sugar until creamy. 
  • Mix in the flour and baking soda mixture a little at a time until thoroughly incorporated into the batter. 
  • Fold in the rum soaked raisins, then fold in the browned apple and almond mixture. Make sure everything is thoroughly combined. 
  • Use a teaspoon to create cookie sized portions and place them on the baking sheets. Place the cookies in the preheated oven and bake for 20 minutes or until golden brown. Remove from the oven and transfer to wire racks and let cool completely. 
  • If you like, sprinkle the cookies with powdered sugar, or a mix of powdered sugar and ground cinnamon before placing them on a platter for serving. 

1 comment:

  1. Really nice cookies for the holiday table. Catherine


Thank you for your comments and feedback. I love hearing from you!