Prepare all the ingredients.
Place the flour and salt in a bowl.
Add the baking powder and mix.
Separate the eggs and add the egg yolks to the flour.
Add the milk.
Add the butter.
Mix the ingredients with a whisk.
Place the egg white in a bowl.
Beat the egg whites until stiff, adding the sugar a spoonful at a time.
Beat until the egg white is very stiff.
Add the egg whites to the batter.
Fold in carefully.
Place the raisins in a bowl.
Mix with hot water and briefly soak.
Drain and finely chop.
Add to the batter with the apple brandy.
For the filling, peel the apples.
Cut into quarters and cut out the core.
Dice the quarters.
Melt the butter in a hot pan.
Stir in the sugar, cinnamon and salt and allow to foam.
Place the apple cubes in the pan and mix well.
Simmer for 1-2 minutes. Remove from the heat and allow to cool.
To bake heat an ebelskiver pan over a medium heat and brush the dips with the melted butter.
Scatter a few almond flakes into each dip.
Half-fill the dips with batter.
Add 1 tsp apple cubes (with as little liquid as possible).
Cover with more batter.
Allow to brown for 1-2 minutes then turn with skewers.
Cook the second side until golden brown.
Remove from the pan.
Serve on plates.
Dust with icing sugar and serve hot.