Chocolate Nut Apple Snack with Cognac and Spices

Preheat your oven to 180°C (350°F). In a large bowl, combine *marzipan*, *flour*, *butter*, and *sugar* until smooth. Add the *eggs* one at a time, mixing well after each addition. Fold in the *chopped nuts* and *chocolate chips*. Spread the mixture evenly on a greased baking tray.

Bake for 20-25 minutes until golden brown. Let it cool, then cut into three equal layers.

In a saucepan, combine *sliced apples*, *cognac*, *cinnamon*, and *brown sugar*. Cook over medium heat until the apples are soft and the mixture is fragrant, about 10 minutes. Allow to cool slightly before using.

In a small saucepan, heat *heavy cream* until just simmering. Remove from heat and add the *dark chocolate* and *mixed spices*. Stir until completely smooth and glossy. Allow the chocolate gel to cool to room temperature but ensure it remains spreadable.

Place one biscuit layer on a serving plate. Spread half of the *apple mixture* over the biscuit. Repeat this with the second biscuit layer. Top with the final biscuit layer.

Coat the entire cake with the *spicy chocolate gel*, making sure it covers all sides and tops.

In a bowl, mix together the *toasted nuts* and *biscuit crumbs*. Sprinkle this mixture generously over the top of the cake, gently pressing it into the chocolate gel to adhere.

Refrigerate the snack for at least one hour before serving to allow the layers to meld and the chocolate to set. Enjoy!