Name: Panettone Cookies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup (100 g) granulated sugar; 2 large egg yolks; 2 3/4 cups (330 g) OO flour; 1/2 teaspoon kosher salt; 2 tablespoons whole milk; 1/2 teaspoon orange extract; 3 tablespoons almond slices, plus more for sprinkling; 3 tablespoons candied orange peel; 3 tablespoons dried black currants; 3 tablespoons finely chopped dried apricots, plus more for sprinkling; 3 tablespoons semisweet mini chocolate chips; 10 ounces white chocolate

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup (100 g) granulated sugar

2 large egg yolks

2 3/4 cups (330 g) OO flour

1/2 teaspoon kosher salt

2 tablespoons whole milk

1/2 teaspoon orange extract

3 tablespoons almond slices, plus more for sprinkling

3 tablespoons candied orange peel

3 tablespoons dried black currants

3 tablespoons finely chopped dried apricots, plus more for sprinkling

3 tablespoons semisweet mini chocolate chips

10 ounces white chocolate

Instructions

Step 1: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1 minute.

Step 2: Reduce the mixer speed to medium-low. Add egg yolks and beat to combine. Scrape down the bowl to ensure even mixing.

Step 3: Add the flour and salt, mixing on low speed just until combined. Then add milk and orange extract, beating to blend everything evenly.

Step 4: Gently fold in the almond slices, candied orange peel, dried black currants, chopped dried apricots, and semisweet mini chocolate chips using a spatula.

Step 5: Turn the dough out onto a long piece of plastic wrap. Shape it into two logs, each about 16 ounces, 9 1/2 inches long and 1 1/2 inches wide. Wrap tightly and refrigerate for at least 1 hour 30 minutes or up to 2 hours.

Step 6: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 7: Slice the chilled dough logs into rounds a little more than 1/2 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.

Step 8: Bake the cookies, switching the position of the baking sheets halfway through, until the edges turn golden brown, about 25 to 30 minutes. Remove from oven and let cool completely on the sheets.

Step 9: Melt the white chocolate in a medium heatproof bowl in 10-second increments in the microwave, stirring between each until smooth.

Step 10: Dip half of each cookie into the melted white chocolate and place them back on parchment paper. While the chocolate is still wet, sprinkle with additional almond slices and chopped dried apricots. Allow chocolate to set before serving.

Tips & Variations

For best flavor, use high-quality candied orange peel and fresh dried fruit. You can substitute dried cherries or raisins if preferred.

Use almond extract instead of orange extract for a different but equally delicious flavor profile.

If you don’t have OO flour, all-purpose flour can be used as a substitute, though the texture may vary slightly.

Store leftover cookies in an airtight container at room temperature to keep them fresh and crisp.

FAQs

Can I make the dough ahead of time and freeze it?

Yes, you can prepare the dough, shape it into logs, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before slicing and baking as directed.

What’s the difference between panettone cookies and traditional panettone bread?

Panettone cookies incorporate the same dried fruits and flavors as traditional panettone bread but are made into a buttery, crisp cookie instead of a tall, fluffy loaf. This makes them quicker to bake and easy to share as small treats.