Coconut latte macchiato

In a bowl, mix the flour, butter and sugar into a crumbly mixture. Then add water and knead into a uniform dough.

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

Wash the apples thoroughly, peel and cut into small cubes. Drizzle the juice of one lemon over the apple pieces.
Add the sugar, flour and a pinch of cinnamon and mix well. Crumble the amaretti cookies and fold into the apple mixture together with the whole almonds.

Preheat the oven to 180 degrees.
Take the chilled dough out of the fridge, divide it in half and roll out each half on a floured work surface to a thickness of approx. 4 mm. Line a springform tin with the first pastry base, pricking the base several times with a fork.

Spread the apple filling evenly on top.
Place the second circle of pastry over the filling as a lid and press the edges down firmly. Cut off the excess dough and use for the decoration.

Whisk an egg with a little milk and brush the cake with it.
Sprinkle with cane sugar and prick the surface of the cake several times with a knife.

Bake in the preheated oven for about 60 minutes until the cake is golden brown. Leave to cool completely before serving.