Cranberry and frangipane mince pies topped with crunchy amaretti biscuit.
Not wanting to over excite anyone, or cause unnecessary panic but. . . its very NEARLY CHRISTMAS!! Arghhh! The time is just flying by. I really need to start wrapping some presents and I definitely need to drink a few more glasses of mulled wine 🙂
But before any of that. . . . I need to get baking a lot more of these amazing mince pies!! And this recipe allows for the production of at least 24 super festive frangipane mince pies – perfect for ensuring the cupboards are well stocked for any unexpected guests.
Frangipane mince pies
So why frangipane mince pies? Well first and most importantly – frangipane is bloody amazing and I think any dessert pie will be enhanced a billion times by the addition of this tasty almond spongy goodness. Not that I want to take away from my original mince pie recipe with a cute little pastry star topper – they are too cute and too tasty.
However, mince pies definitely keep better when the filling is sealed in tight. Not only is frangipane a super tasty alternative to a pastry lid but its also a lot easier to dunk a spoonful on top of each pie rather than carefully attach a circle of pastry.
For extra crunch and extra taste I also sprinkled amaretti biscuit crumbs over the frangipane mince pies before baking. Super indulgent 🙂
Cranberries in my mince pies
And lets not forget about that cranberry filling!! I do love a standard jar of mince, but I always, always like to add a little homemade cranberry sauce into the mixture as well. It sweetens the whole thing up and gives the recipient a little surprise as they tuck in.
My top tip for making mince pies is to use tin foil holders to shape and then bake the pies. I prefer a shallow mince pie so use these shallow tin holders:
Mince pies are also fantastic as a last minute gift. I usually include these in my hampers that I make up for family members.
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