Mince Pie Biscotti Recipe

These mince pie biscotti are a festive twist on classic mince pies, transforming all those familiar spiced, fruity flavours into a crisp, twice-baked biscuit. Perfect for dunking or nibbling, they’re delicious served alongside creamy desserts, enjoyed with a glass of your favourite liqueur, or simply savoured on their own. They also make a charming treat to leave out for Santa on Christmas Eve, adding a little homemade magic to the celebrations.

Ingredients 

Makes about 30

·        325g self-raising flour, plus extra for dusting

·        1 tsp baking powder

·        2 tsp ground mixed spice

·        150g soft light brown sugar

·        Finely grated zest of ½ orange

·        1 tbsp rum, brandy or orange juice

·        2 large eggs, lightly beaten

·        175g mincemeat

·        100g walnut pieces

·        75g dried cranberries

 Method

Heat the oven to 180C/160C fan/gas 4. Line a baking tray with non-stick parchment.

Sift together the flour, baking powder and mixed spice into a mixing bowl. Stir through the sugar and make a well in the middle. Pour in the eggs and mix to combine. Add the mincemeat, walnuts and cranberries and stir well.

Turn out onto a floured worktop and knead briefly to form a ball. Cut in half and roll each piece into a 24cm long log shape. Put both logs onto the baking tray, with a large gap between to allow for spreading during cooking.

Bake for 35 minutes until the dough has risen, spread and they are almost firm to touch.

Remove from the oven, cool on the tray for 5 minutes then transfer to a wire rack and leave for a further 5 minutes to cool and firm up some more.

Using a serrated bread knife, gently slice into 1cm thick pieces - you should get around 15 per log. Arrange the biscotti cut side up onto 1 or 2 baking trays and return to the oven for about 10 minutes to crisp up.

Remove from the oven to cool completely. Store for up to 1 month in an airtight container.