This Orange, Whiskey and Star Anise curd is the newest arrival in my ongoing curd obsession. I love curd. Virtually every cake I make is filled with a curd, whether it’s my mango and lime recipe, a classic lemon curd, raspberry curd or an exotic passion fruit curd. I love how versatile they are. I use them as a snack with yogurt, as a dip, to spread on scones or to fill cupcakes.
There are few pleasures greater in life than getting a lovely crunchy biscuit on the side of your coffee. (Ok, there may be a few greater pleasures!). We commonly call them biscotti, but they are also known as cantuccini. I believe that the latter means coffee bread while the former refers to biscuits that would have traditionally been baked twice.
I know that some people don’t enjoy this type of biscuit, citing it as too hard but I think dipped in coffee, that the nuts and crunch are really delicious. I chose chopped hazelnuts and walnuts for this recipe because I quite like to have little bits of nut distributed throughout the biscuit, as well as the lovely whole chunks of walnut.