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Nadiya Hussain’s spiced biscotti gets a Cornish dressing

The Spiced Biscotti With Orange Syllabub Dip is a crowd-pleaser

There’s no rule that says we can’t recall festive recipes for coping with mid-week blues. British-Bangladeshi chef and author Nadiya Hussain who was awarded an MBE a couple of years ago has the most delicious spiced biscotti recipe which needs a 20-minute prep time and comes with a classic Cornish side dip — the syllabub.

 

Ingredients

For the biscotti:

350g plain flour, plus extra for dusting
2 teaspoons baking powder
2 teaspoons 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 tablespoons whole milk

 

Method:

• Preheat the oven to 180°C/fan 160°C, 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 onto 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/fan 120°C.
• 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.
   

_{Recipe courtesy: NadiyaHussain.com}