- 115g/4oz unsalted butter
- 100g/3½oz caster sugar
- 2 oranges, finely grated zest only
- 1 small free-range egg, beaten
- 150g/5½oz plain flour, plus extra for dusting
- 50g/1¾oz cornflour
- 50g/1¾oz ground almonds
- 40g/1½oz slivered pistachios or pistachios
- 150g/5½oz white chocolate, cut into chunks
- 25g/1oz dried cranberries
- 40g/1½oz dried barberries
- Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough.
- Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to.
- Bake for 12–15 minutes. Remove and set aside to cool.
- If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers.
- Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits.
- Decorate with the pistachios, barberries and cranberries. Leave to set.