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Biscotti with Limoncello

Handmade Italian biscotti packed with dried fruits, perfectly paired with a chilled, homemade zesty lemon liqueur.

Baking Vegetarian Italian Dessert Alcoholic

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.5 kcal total

Carbs

208g

per serving

832.1 g total

Fat

3.6g

per serving

14.5 g total

Protein

12.1g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

For the limoncello

250

Caster Sugar

For the biscotti

1.5

tsp

Baking Powder

Dairy

piece

Eggs

Free-range, lightly beaten

Fruits

piece

Lemons

Zest and juice, unwaxed

115

Roughly chopped

piece

Lemon

Zest only

GrainsCereals

250

Plain Flour

For the biscotti

Liquids

350

Eau-De-Vie

40-80% proof, or vodka

Method

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.

made with
a toodle. project