Heat sugar and 75ml water in a saucepan over medium heat until dissolved.
Boil the mixture and simmer for 3 minutes until syrupy, then cool.
Stir lemon zest, juice, and alcohol into the warm syrup.
Seal in a bottle for 24 hours, shaking occasionally, then strain.
Chill the liqueur in the freezer for several hours before serving.
Preheat oven to 180°C and line a tray with parchment.
Combine flour, sugar, and baking powder in a large bowl.
Gradually add beaten eggs until a firm dough forms.
Mix in the dried fruits and lemon zest.
Shape dough into two sausages and place on the tray 6cm apart.
Flatten slightly and bake for 25 minutes until golden.
Cool for 10 minutes, then lower oven to 150°C.
Slice dough diagonally into 5mm pieces using a serrated knife.
Bake slices for 8 minutes, flip, and bake for 12 minutes more.
Cool on a wire rack and serve with chilled limoncello.