These fun biscuits make a great, edible Christmas table decoration or a lovely playful gift. They’re quick to make, easily cut into shapes only limited by one’s imagination or supply of biscuit cutters, and can be iced as festively as you fancy.
The biscuits themselves store well and so can be made a couple of weeks before Christmas. Ice a couple of days before they’re needed.
We made the batch in the photo especially to wish you all a Merry Christmas. We hope you have a wonderful festive season with friends and family. Thanks for hanging out with us this year.
We’re having a break over Christmas and the New Year to rest our weary, cooking, fingers, put our feet up and relax a little.
We hope you can do the same.
Cheers,
Caren, Jan and Rosie
MERRY CHRISTMAS BISCUITS
Makes around 40
Biscuits
175 gm shelled pistachios
175 gm unblanched almonds
70 gm caster sugar
1 vanilla pod, seeds scraped and reserved
1 orange, fine zest only
1 large pinch ground cinnamon
1 whole egg, lightly beaten
Icing
125 gm pure icing sugar
1 lemon, strained juice
Preheat oven to 150°C. Line oven trays with non-stick baking paper.
Place nuts and caster sugar in the bowl of a food processor and process until the nuts are finely ground. Transfer to a bowl and add the remaining ingredients, combining well.
Divide in half and, in two batches, roll out in between two sheets of non-stick baking paper. Cut into desired shapes and bake for 10-15 minutes taking care not to over colour the bases. Transfer to a cooling rack. Allow to cool completely before icing.
Sift icing sugar into a small bowl and add enough lemon juice to achieve a drizzling consistency. Place in a small piping bag and drizzle over the biscuits or alternatively spread the icing over the biscuits. Allow icing to dry before storing. Will keep in a cool dry place for up to 2 weeks.