This is one of my favorite cakes, the recipe is from my friend Nadia, cook tube.
The pastry is very fine and well suited to make pastries, on icing sugar instead of granulated sugar, which makes it lighter.
Mix the softened butter at room temperature with the icing sugar until the mixture is fluffy.
Add the egg yolks and water and stir a bit.
Add the flour and baking powder and mix quickly with your hands.
At this point proceed as usual ...
not put the dough in the refrigerator, but not even get dressed immediately pull the pan with a rolling pin.
Use a round baking pan, opening with a diameter of 26 cm and imburratela. Coat the pan
crushing balls of dough on the bottom and the walls of the board do it 4 / 5 cm. Now prepare the
ripendo.
Peel and diced apples, will eventually have to be about 500g of apples clean.
Finely chop the macaroons and mix with apples.
You can also add 2 tablespoons of apricot jam, but for me the cake is too sweet.
Chop the biscuits, and sprinkle the bottom of the cake that you prepared,
these serve to absorb the liquid from the apples in cooking.
Put the filling on the bottom and livellatelo well.
Now you have to do the covers.
You will already know I'm not a magician of the pastry, so do not be surprised if I tell you is that even when I use the rolling pin ... I never verrrebbe a single disc of dough!
does not matter ... crushed to small balls of dough and covered with patches overlapping the cake a bit. 
I assure you that once the pasta is cooked and combined with the visual effect will be small bumps pretty well.
Riddle with a toothpick here and there to avoid the risk that the dough puffed and bake the cake in a preheated oven at 180 degrees for about half an hour.
Once ready the surface is golden and the smell of apples will be all over the house.
not find much that looks like Grandma Duck pie? 
