Ricciarelli mince pies
Chewy almond biscuits make a moreish mince pie topping.
Hands-on time 30min, plus chilling and cooling. Cooking time 30min. Makes 12
FOR THE PASTRY
✺ 125g plain flour, plus extra to dust
✺ 50g icing sugar
✺ 50g butter, chilled and cubed
✺ 1 medium egg yolk, the white reserved for later
✺ 1tsp vanilla extract
FOR THE FILLING
✺ 300g mincemeat
FOR THE RICCIARELLI TOPS
✺ 100g blanched almonds, toasted
✺ 75g icing sugar, plus extra to dust
✺ Finely grated zest 1 lemon
✺ ½tsp almond extract
✺ 1 medium egg white (from earlier)
✺ 2tbsp flaked almonds
1 To make the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. If you don’t have a food processor, rub the butter into the flour and icing sugar with your fingers. Add the egg yolk, vanilla extract and 1tbsp cold water and pulse/mix until the pastry just comes together. Tip on to a surface, shape into a disc, wrap in clingfilm and chill for 30min.
2 Lightly flour a work surface and roll out pastry to 3mm thick. Stamp out 12 rounds using an 8cm cutter (re-roll the trimmings as necessary). Use the rounds to line a 12-hole cupcake tin and fill with the mincemeat. Chill while you make the ricciarelli topping.
3 Preheat oven to 170°C (150°C fan) mark 3. Whizz the toasted almonds, icing sugar, lemon zest and almond extract in a food processor until very fine (see GH Tip). In a separate bowl, whisk the egg white to stiff peaks, then carefully fold in the almond mixture with a large metal spoon.
4 Using slightly damp hands, mould the mixture into 12 long almond shapes and sit one on top of each mince pie. Sprinkle with flaked almonds and dust liberally with icing sugar. Bake for 25-30min, until golden. Cool in the tin for 10min, then transfer to a wire rack to cool completely.
PER MINCE PIE 253cals, 4g protein, 11g fat (3g saturates), 34g carbs (26g total sugars), 2g fibre
TO STORE Keep the mince pies in an airtight container at room temperature for up to 5 days. To serve warm, reheat in an oven preheated to 170°C (150°C fan) mark 3 for 5min.