Apricot and almond biscotti with limoncello


For the limoncello 700 ml fruit alcohol, 40-80 per cent proof, or Vodka 200 g caster sugar 8 unwaxed Lemons zest and juice For the biscotti 250 g Plain Flour 250 g caster sugar 3 medium Free Range Eggs lightly beaten 50 g dried sweetened strawberries chopped 100 g dried Apricots chopped 50 g medjool dates stones removed, chopped 75 g Pistachios shells removed 50 g whole blanched Almonds 50 g Hazelnuts shells removed 1 Lemon zest only


For The LimoncelloFor 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 Al

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