Spiced biscotti with an orange syllabub dip recipe
 Bling up your biscotti with your choice of festive nuts and fruits. Serve with a zesty syllabub dip. 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped50g/1¾oz pecans or pistachios, roughly chopped3 large free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants 85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped 50g/1¾oz pecans or pistachios, roughly chopped 3 large free-range eggs, beaten 50g/1¾oz caster sugar300ml/10fl oz whipping cream 2 oranges, zest and a little juice4 tbsp whole milk 50g/1¾oz caster sugar 300ml/10fl oz whipping cream 2 oranges, zest and a little juice 4 tbsp whole milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart).Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Serve the syllabub in a dipping bowl alongside the biscotti.