Prep: 20 minutes Cook: 40 minutes, plus 30 minutes
❄: Cannot be frozen

To make the biscotti

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 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/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.

Taken from Nadiya’s Kitchen

Makes 30

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