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Prepare all the ingredients.

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Place the flour and salt in a bowl.

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Add the baking powder and mix.

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Separate the eggs and add the egg yolks to the flour.

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Add the milk.

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Add the butter.

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Mix the ingredients with a whisk.

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Place the egg white in a bowl.

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Beat the egg whites until stiff, adding the sugar a spoonful at a time.

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Beat until the egg white is very stiff.

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Add the egg whites to the batter.

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Fold in carefully.

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Place the raisins in a bowl.

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Mix with hot water and briefly soak.

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Drain and finely chop.

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Add to the batter with the apple brandy.

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For the filling, peel the apples.

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Cut into quarters and cut out the core.

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Dice the quarters.

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Melt the butter in a hot pan.

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Stir in the sugar, cinnamon and salt and allow to foam.

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Place the apple cubes in the pan and mix well.

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Simmer for 1-2 minutes. Remove from the heat and allow to cool.

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To bake heat an ebelskiver pan over a medium heat and brush the dips with the melted butter.

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Scatter a few almond flakes into each dip.

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Half-fill the dips with batter.

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Add 1 tsp apple cubes (with as little liquid as possible).

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Cover with more batter.

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Allow to brown for 1-2 minutes then turn with skewers.

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Cook the second side until golden brown.

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Remove from the pan.

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Serve on plates.

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Dust with icing sugar and serve hot.