Apple Crumble Cookies Questions

Why do the cookies fall apart when I take them out of the molds?

Almost always because they were unmolded while still warm. The dough circles are baked loose on the base of tartlet molds with removable bottoms, so they only firm up as they cool. Let them cool completely in the molds, then push the base up carefully.

Can I make these without ground almonds?

Yes - replace the 40 g of ground almonds in the dough with the same amount of flour, and swap the chopped almonds in the apple layer and crumble for chopped hazelnuts or leave them out. The cookies will be a little less tender and nutty, since the ground almonds add fat and softness to the dough. If you skip nuts entirely, add the crumble a touch more generously so you keep the crunch on top.

Which apples work best here?

Use a firm, tart apple that holds its shape, since the dice get sautéed in the pan before baking and then bake for another 30 minutes. Softer, very sweet varieties turn to mush and release more juice. If your apples are on the sweet side, keep the lemon juice - it keeps the filling bright and stops the diced apple from browning.

Can I prepare anything in advance?

Yes, all three components keep well separately. The dough needs chilling anyway, so make it a day ahead and keep it wrapped in the fridge. The cooked apple filling can be made ahead and cooled, and the crumble mixture can be rubbed together and stored in the fridge until you assemble and bake.

How should I store the baked cookies, and how long do they stay good?

Keep them in an airtight container at room temperature - the apple layer makes them moister than plain butter cookies, so they are at their best in the first couple of days. The crumble topping softens over time; a few minutes in the oven revives the crunch. Dust with powdered sugar only just before serving, since it dissolves on the moist apple layer.