Instead of mince pies, serve up these Italian biscuits – they’re packed with nuts and dried fruit.
Prep time: 20 minutes
Cook time: 40 minutes, plus 30 minutes
For the biscotti:
- 350g plain flour, plus extra for dusting
- 2 tsp baking powder
- 2 tsp mixed spice
- 250g golden caster sugar
- Zest of 1 orange
- 85g currants
- 85g dried cranberries
- 50g macadamia nuts, roughly chopped
- 50g pistachios, roughly chopped
- 3 large eggs, beaten
For the syllabub dip:
- 300ml whipping cream
- 50g caster sugar
- Zest of 2 oranges
- Juice of ½ orange
- 4 tbsp whole milk
To make the biscotti:
- Preheat the oven to 180°C/gas mark 4 and line two baking sheets with greaseproof paper or silicone pads.
- Put the flour, baking powder, mixed spice and sugar into a bowl, and mix.
- Now add the orange zest, currants, cranberries, macadamia nuts and pistachios and give everything a quick mix. Add the beaten eggs and bring the dough together by hand.
- Turn the dough out on to a floured surface and divide it into two equal pieces. Roll them out to about 10cm wide and put each on a baking sheet.
- Bake for 35-40 minutes, until the dough has risen and is firm, though it should still look very pale.
- Take out of the oven and leave on the baking sheets. Turn the oven down to 140°C/gas mark 1.
- Using a bread knife, cut diagonal slices about 1cm wide. Lay the slices out on the baking sheets, and bake for a further 25-30 minutes until dry and golden. This may take longer – just keep testing until the biscuits are very dry.
- Leave the biscotti to cool on a wire rack.
To make the syllabub dip:
- Whisk the cream and sugar until you have soft peaks.
- Add the orange zest and juice and mix through. Add the milk to slacken the mixture so it has the consistency of a dip.
- Serve in a dipping bowl alongside the biscotti.
Extracted from Nadiya’s Kitchen by Nadiya Hussain (£20, Penguin)
Photo: Holly Pickering
Want more Christmas canapé ideas? Try Ruby Tandoh’s carrot and feta bites with lime yogurt.