Ingredients

• 115g/4oz caster sugar
• 3 unwaxed lemons
• zest and juice
• 350ml/12fl oz eau-de-vie (colourless fruit liqueur)
• 40-80% proof
• or vodka
• 250g/9oz plain flour
• 250g/9oz caster sugar
• 1½ tsp baking powder
• 2 free-range eggs
• lightly beaten
• 90g/3¼oz sultanas
• 90g/3¼oz raisins
• 90g/3¼oz dried sour cherries
• 115g/4oz dried apricots
• roughly chopped
• 1 lemon
• zest only

Directions

• For the limoncello
• heat the sugar and 75ml/5 tbsp water in a saucepan over a medium heat. Stir to dissolve the sugar.
• Bring the mixture up to the boil
• then simmer briskly for 3-4 minutes until the bubbles look syrupy. Remove from the heat and leave to cool.
• Add the lemon zest and juice to the syrup while it is still slightly warm. Then add the eau-de-vie or vodka.
• Pour the limoncello into a sterilised bottle or jars and seal. Leave in a cool
• dark place for 24 hours
• shaking occasionally
• then strain into a clean bottle.
• Put in the freezer for several hours before serving. The liqueur is best served in frozen shot glasses.
• Method for biscotti
• preheat the oven to 180C/350F/Gas 4 and line a baking tray with 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.
• Now add the last quarter a little bit at a time until the dough takes shape but isn’t too wet (you may not need to use all the eggs).
• Add the dried fruit and lemon zest and mix well.
• Divide the dough in half
• and each half into a sausage shape and place on the baking tray
• leaving at least a 6cm/2½in gap between them.
• Lightly flatten the ‘sausages’
• then bake for 20-30 minutes until golden brown.
• Remove from the oven and leave for 10 minutes to cool and firm up.
• Turn the oven down to 150C/300F/Gas 2.
• Once cooled move the cooked biscotti dough onto a cutting board. Using a serrated knife
• cut the biscotti on an angle into 5mm/¼in slices.
• Lay the slices on the baking tray. Return to the oven and cook for eight minutes
• then turn the slices over and cook for a further 10-15 minutes or until pale golden brown.
• Remove from the oven and cool the biscotti on wire racks.
• To serve
• pile the biscotti onto a plate and serve with a shot of limoncello.