Ricciarelli Mince Pies

Chewy almond biscuits make a beautiful mince pie topping.

Hands-on time 30min, plus chilling and cooling. Cooking time 30min. Makes 12

for the pastry ✴ 125g (4oz) plain flour, plus extra to dust ✴ 50g (2oz) icing sugar, plus extra to dust ✴ 50g (2oz) butter, chilled and cubed ✴ 1 medium egg yolk, the white reserved

for later ✴ 1tsp vanilla extract for the filling ✴ 300g (11oz) mincemeat for the ricciarelli tops ✴ 100g (3½oz) blanched almonds, toasted ✴ 75g (3oz) icing sugar, plus extra to dust ✴ Finely grated zest 1 lemon ✴ ½tsp almond extract ✴ 1 medium egg white ✴ 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 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 worksurface and roll out pastry to 3mm (⅛in) thick. Stamp out 12 rounds using a round 8cm (3¼in) 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. 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, opposite). 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.