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Mince pie biscotti

By: Coinneach MacLeod, The Hebridean Baker

Published: 11 Nov 24
Updated: 18 Nov 24

These mince pie biscotti by The Hebridean Baker (Coinneach MacLeod) are studded with pistachios and cranberries and perfect for dunking into your tea or coffee during the festive season. They also make a great, budget-friendly food gift.

Coinneach says: “While I do whip up a few batches of my homemade mincemeat in the festive season, you’ll also find me in the supermarket in January, snagging jars from the discount aisle for mere pennies. These mince pie biscotti will bring a touch of festive cheer, even long after the decorations have been packed away till next year.”

MacLeod brings storytelling, Gaelic flair and, most importantly, big colourful jumpers into the kitchen. Raised on the island of Lewis in Scotland’s Outer Hebrides, he’s written four bestselling cookbooks celebrating the flavours of Scotland and beyond. He’s a frequent guest on This Morning – and his own television show is scheduled to air in 2025. Follow Coinneach on Instagram.

Recipe taken from Hebridean Baker: The Scottish Cookbook by Coinneach MacLeod (Black & White Publishing £26) and tested by delicious.

Easy
November 2024

Test kitchen approved

Makes about 30
Hands-on time 25 min. Oven time 55 min, plus cooling

Recipe taken from Hebridean Baker: The Scottish Cookbook by Coinneach MacLeod (Black & White Publishing £26) and tested by delicious.

Nutrition: Per biscotti (for 30)

Calories: 102kcals
Fat: 2.8g fat (0.4g saturated)
Protein: 2.2g
Carbohydrates: 17g (8.7g sugars)
Fibre: 0.8g
Salt: 0.1g

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Before you start

These biscuits will keep in an airtight container for up to 3 days.

Before you start

These biscuits will keep in an airtight container for up to 3 days.

Ingredients

325g self-raising flour, plus extra to dust
1 tsp baking powder
1 tsp ground cinnamon
150g granulated sugar
2 large eggs, lightly beaten
125g mincemeat
50g unsalted shelled pistachios, roughly chopped
50g walnuts, roughly chopped
75g dried cranberries, roughly chopped

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Method

Heat the oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
Sift the flour, baking powder, cinnamon and sugar into a bowl. Add the beaten eggs and mix to combine. Add the mincemeat, pistachios, walnuts and cranberries; stir well.
Turn out the dough onto a lightly floured surface, knead briefly to form a cohesive ball, then cut the dough in half. Shape each half into a log about 24cm long. Put the 2 logs on the lined baking tray, leaving room for them to spread as they bake.

Bake for 35 minutes, then turn off the oven and leave the logs inside until they are barely warm.
Use a serrated knife to slice each log into 1cm thick pieces (about 15 slices per log).
Heat the oven to 180°C/160°C fan/gas 4 once again. Arrange the biscotti slices, cut-side up, on the baking tray. Bake for 20 minutes more or until crisp. Allow to cool completely on the trays before serving.