Lemon posset with fennel biscotti recipe
 Three simple ingredients is all it takes to make a zingy, refreshing lemon posset 425ml/¾ pint double cream125g/4½oz sugar2 lemons, juice only 425ml/¾ pint double cream 125g/4½oz sugar 2 lemons, juice only 95g/3¼oz butter60g/2¼oz sugar2 free-range eggs225g/8oz plain flour, plus extra for dusting1 tsp baking powderpinch salt 50g/1¾oz chopped toasted almonds½ tbsp fennel seedsicing sugar, for dusting 95g/3¼oz butter 60g/2¼oz sugar 2 free-range eggs 225g/8oz plain flour, plus extra for dusting 1 tsp baking powder pinch salt 50g/1¾oz chopped toasted almonds ½ tbsp fennel seeds icing sugar, for dusting Method For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes.After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset.