Sift flour with baking powder, sugar and salt.
Add the egg and softened butter to the flour. Knead a homogeneous shortbread dough. Wrap the dough in cling film and refrigerate for 1 hour.
Wash the apples, peel and core and grate on a fine grater. Add icing sugar, lemon juice and chopped almonds to grated apples.
Roll out the dough into a layer 6 mm thick and cut out 8 circles and put them in molds. Fill the baskets with stuffing, roll out the remaining dough into a layer 3 mm thick and also cut out 8 circles. Moisten the edges of the baskets and circles with cold water, cover the baskets with circles and press together.
Preheat the oven to 180'C and bake the baskets for 20-30 minutes at a medium level. While the finished baskets are hot, separate them from the walls of the molds with a knife and leave to cool. Sprinkle finished baskets with powdered sugar and lemon zest.