To make the biscotti
Preheat the oven to 180°C/fan 160°C, and line two baking sheets with greaseproof paper or silicone pads.
Put the flour, baking powder, mixed spice and sugar into a bowl, and mix.
Now add the orange zest, currants, cranberries, macadamia nuts and pistachios and give everything a quick mix.
Add the beaten eggs and bring the dough together by hand.
Turn the dough out on to a floured surface and divide it into two equal pieces. Roll them out to about 10cm wide and put each on a baking sheet.
Bake for 35–40 minutes, until the dough has risen and is firm, though it should still look very pale.
Take out of the oven and leave on the baking sheets. Turn the oven down to 140°C/fan 120°C.
Using a bread knife, cut diagonal slices about 1cm wide. Lay the slices out on the baking sheets, and bake for a further 25–30 minutes until dry and golden. This may take longer – just keep testing until the biscuits are very dry.
Leave the biscotti to cool on a wire rack.
To make the syllabub dip: Whisk the cream and sugar until you have soft peaks.
Add the orange zest and juice, and mix through. Add the milk to slacken the mixture so it has the consistency of a dip.
Serve in a dipping bowl alongside the biscotti.
Preparation time: 20 minutes
Cannot be frozen
For the biscotti
350g plain flour, plus extra for dusting
2 teaspoons baking powder
2 teaspoons mixed spice
250g golden caster sugar
zest of 1 orange
85g dried cranberries
50g macadamia nuts, roughly chopped
50g pistachios, roughly chopped
3 large eggs, beaten
For the syllabub dip
300ml whipping cream
50g caster sugar
zest of 2 oranges
juice of ½ orange
4 tablespoons whole milk