Ingredients

• 700ml/1 pint 5fl oz fruit alcohol
• 40-80 per cent proof
• or vodka
• 200g/7oz caster sugar
• 8 unwaxed lemons
• zest and juice
• 250g/9oz plain flour
• 250g/9oz caster sugar
• 1½ tsp baking powder
• 3 medium free-range eggs
• lightly beaten
• 50g/2oz dried sweetened strawberries
• chopped
• 100g/3½oz dried apricots
• chopped
• 50g/2oz medjool dates
• stones removed
• chopped
• 75g/2½oz pistachio nuts
• shells removed
• 50g/2oz whole blanched almonds
• 50g/2oz hazelnuts
• shells removed
• 1 lemon
• zest only

Directions

• For the limoncello
• pour a little of the alcohol into a pan
• add the sugar and heat gently
• stirring occasionally
• until the sugar has dissolved.
• Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle
• then place into the fridge or freezer to chill thoroughly.
• For the biscotti
• preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
• Mix the flour
• sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well
• then add half of what's left and mix again. Add the last quarter a little at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the fruit
• nuts and lemon zest and mix well.
• Divide the dough into six pieces. With wet hands
• roll each piece into a sausage shape about 5cm/2in wide and place well apart on the baking sheet. Lightly flatten the 'sausages' and bake for about 20 minutes
• or until golden-brown. Remove from the oven and leave to cool and harden for ten minutes.
• With a serrated knife
• cut the 'sausages' on an angle into 0.5cm/¼in slices and lay these on the baking sheet. Return to the oven and bake for eight minutes
• then turn the slices over and cook for a further 10-15 minutes
• or until they are a pale golden colour. Remove from the oven and cool on wire racks. When completely cold
• the biscotti can be stored in airtight jars for a week or more.
• To serve
• pour the limoncello into a chilled shot glass and serve with the biscotti.