- 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
- 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.