Apricot & Almond Biscotti with Limoncello
Ingredients - for the Limoncello
700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka
200g/7oz caster sugar
8 unwaxed lemons, zest and juice
For the Biscotti
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
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The Monsoon Espresso Cups and Saucers are perfect for serving this dish.
- 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 espresso cup, decorate and serve with the biscotti.