As you can probably tell by now I love Christmas! Part of the reason for this (and its a large part!) is all of the festive baking and cooking that I get to do.
Obviously Christmas wouldn’t be the same without the traditional favourite – mince pies. However with the amount of food everyone is indulging in some times the poor old mince pie can be left to one side due to the fact it can be quite a ‘heavy’ treat. That is why I decided to add Almond Frangipane to my mince pie recipe this year, keeping the sweet pastry base, and a generous dollop of freshly prepared mincemeat, the Frangipane spreads and swells over the top creating a sweet and light cake like topping that is a refreshing change to the traditional pastry, pastry, and more pastry!
It is important when making these that the sweet pastry cases are rolled out as thin as possible so that a really lovely crunchy texture is achieved that blends well with the sweetness of the mincemeat and the soft light almost gooeyness of the frangipane.
Only 2 more days until the official countdown to Christmas can begin – have you got your advent calendars ready?