Homemade holiday treats

Skip the shop-bought treats this year and create heartfelt edible gifts from your own kitchen. From zesty preserved lemons to nostalgic white Christmas, these delights make giving deliciously personal.

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Sugar & spice almonds

MAKES 5 CUPS PREP + COOK TIME 30 MINUTES (+ COOLING TIME)

1½ cups (240g) pure icing sugar

1½ tablespoons ground cinnamon

5 cups (800g) natural almonds

1 Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

2 Sift sugar and cinnamon together twice into a medium bowl.

3 Place almonds in a colander; rinse under cold water.

4 Tip the wet almonds onto oven trays. Sift cinnamon mixture over almonds; toss to coat.

5 Roast almonds for 20 minutes, stirring halfway through cooking, or until fragrant and browned. Cool on trays; they will become crisp on cooling. Separate almonds; store in airtight jars or pack in cellophane gift bags.

Preserved lemons

MAKES 6 CUPS

PREP + COOK TIME 10 MINUTES (+ THREE WEEKS STANDING TIME)

10 (1.4kg) medium lemons

¾ cup (165g) coarse cooking salt

8 whole cloves

4 cardamom pods, bruised

½ teaspoon coriander seeds

4 bay leaves

2 cups (500ml) lemon juice, approximately