Apricot and Almond Biscotti with Limoncello

Homemade limoncello served with crisp twice-baked biscotti packed with dried fruits, pistachios, almonds, and hazelnuts.

Baking Vegetarian Italian Dessert Alcoholic Cookies

Estimated Nutrition

Calories

877.1

kcal / serving

5262.5 kcal total

Carbs

124.3g

per serving

745.8 g total

Fat

21.1g

per serving

126.3 g total

Protein

14.7g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

For the limoncello

250

Caster Sugar

For the biscotti

1.5

tsp

Baking Powder

Dairy

piece

Egg

Medium, free-range, lightly beaten

Fruits

piece

Lemon

Unwaxed, zest and juice

Dried Strawberries

Sweetened, chopped

100

Dried Apricot

Chopped

Medjool Date

Stones removed, chopped

piece

Lemon

Zest only

GrainsCereals

250

Plain Flour

For the biscotti

Liquids

700

Fruit Alcohol

40-80 per cent proof, or vodka

NutsSeeds

Pistachio Nut

Shells removed

Almond

Whole, blanched

Hazelnut

Shells removed

Method

Heat a little alcohol with the sugar in a pan until dissolved.

Add lemon juice, zest, and remaining alcohol, then chill in the fridge.

Preheat the oven to 180°C and line a baking sheet.

Mix flour, sugar, and baking powder before gradually adding beaten eggs.

Stir in the fruit, nuts, and lemon zest.

Form dough into 5cm wide logs and bake for 20 minutes.

Cool for ten minutes then slice logs into 0.5cm pieces.

Bake slices for 8 minutes, turn, and bake 10-15 minutes more.

Cool on wire racks and serve with chilled limoncello.