It’s been a late night baking biscotti and making large batches of caramelised nuts and these incredibly moreish spicy nuts for bagging up as part of the Christmas gift baskets I am making.
Tomorrow is peanut butter fudge, chestnut truffles and florentines! I can’t wait to have it all made and start putting pretty baskets together.
The biscotti is based on this recipe from Madhuram. I simply used 1 cup of flaked almonds instead of the cranberries and pistachios and swapped the vanilla for a teaspoon of the sweet spice blend I was sent from Germany which has a wonderful floral, fruity fragrance.
The dough was really nice to work with once a little extra flour was added to stop the stickiness and the loaves cut beautifully, barely a crumbled biscotti in sight.
The spicy nuts are so easy to put together and even if you aren’t making them as a gift, they will be great served in a bowl for snacking on over the festive season (or any time!) and will be great to serve with drinks.
I simply added a teaspoon of oil to a shallow pan on a medium heat, added a 1/2 teaspoon each of dried rosemary, rock salt, unsmoked paprika and chilli powder and heated just until fragrant before adding 200g of raw mixed nuts. I stirred constantly for a few minutes until all the nuts were coated in the spices and were lightly coloured and smelling toasty. Leave to cool then store in an airtight container.