• 1 pkg. Effie’s Almond Biscuits
• 1 1/2 c. flour + 2 T., divided
• 1/4 c. unsalted butter, cold and cubed + 1/4 c. unsalted butter, divided
• 1/4 t. ground cinnamon
• 1/4 t. allspice
• 2 eggs
• 2 T. heavy cream
• 2/3 c. sugar
• 1/3 c. apple cider
• 2 honey crisp apples, sliced
• 2 Granny Smith apples, sliced

Preheat oven to 350F.

Line and grease a 9x9 baking pan with foil and butter.

Place the Almond Biscuits and 1 1/2 cups of flour into a food processor. Process until finely ground. Add in 1/4 cup of the cold-cubed butter and pulse until it is like sand.

Pour the biscuit mixture into the pan and gently pat down, using your hands or the bottom of a glass. Bake for 15 minutes.

In a medium sized saucepan add in the remaining 1/4 cup butter and continuously stir for about 5 minutes, or until golden brown. Add in the cinnamon and allspice and mix, allowing to cook for about 1 minute, then pour into a ramekin and set aside.

Add the eggs, heavy cream, sugar, apple cider, and 2 tbsp of flour to a small bowl. Whisk until smooth then pour on top of the biscuit crust. Bake for 15 minutes.

The filling wont be completely firm yet, but that's ok. Place the sliced apples all over the top of the custard. Brush half of the brown butter over the apples. Bake for 20-25 minutes, or until the filling is set.

Allow to cool before brushing the top with the remaining brown butter.

Slice into squares and enjoy!