Panettone Fruitcake Biscotti

5 from 1 vote

These Panettone Fruitcake Biscotti cookies are an amazing Italian dessert recipe. Made with candied fruit and almonds in a crisp and crunchy cookie perfect for Christmas.

Prep Time30

Cook Time35

Cooling Time10

Total Time1 15

Cuisine: Italian

Course: Dessert

Servings: cookies

Calories: 92kcal

Equipment

Stand mixer or large bowl and hand mixer
Measuring Cups
Measuring spoons
Knife
Cutting board
Baking sheets
Silicone Baking Mats or parchment paper

Ingredients

4 Tablespoons unsalted butter softened
1 cup sugar
2 large eggs
½ teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup candied fruit
¼ cup almonds
1 cup bright white candy melts optional, for decorating

Instructions

Preheat oven to 350°F with a rack in the middle position.
In the bowl of a stand mixer with the paddle attachment (or using a large bowl with a hand mixer) beat the butter and sugar together at medium speed.
4 Tablespoons unsalted butter, 1 cup sugar
Add the eggs one at a time, combining fully before adding the other.
2 large eggs
Add the vanilla and briefly mix to combine.
½ teaspoon vanilla extract
Reduce speed to low. Add the flour, baking powder, and salt and mix until just combined.
2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
Add the candied fruit and almonds and mix on a slow speed until just incorporated. See note 1.
½ cup candied fruit, ¼ cup almonds
Remove the dough from the bowl and split into two halves.
Roll the dough out into two logs approximately 12 inches long and 2 inches wide (slightly flattened with your hands). Place on a silicone mat or parchment lined baking sheet.
Bake the loafs for about 20 minutes, or until they are starting to develop cracks on the top.
Remove from the oven and let the logs cool for only 10 minutes.
Use a sharp knife to cut the logs, at a diagonal, into cookies approximately 1/2 inch thick.
Place all of the slices onto the baking sheet again (touching is fine as they will no longer expand).
Put the cut cookies back in the oven for an additional 15 minutes.
The cookies will feel crisp on top but still slightly "give" and push down in the middle.
Remove from the oven and let cool on a cooling rack completely before storing in an air tight container up to 1 month.
Optional decorating: Melt the candy melts per package directions. Dunk the cookies or spoon the chocolate over the cookies to coat as desired.
1 cup bright white candy melts
Let harden on a cooling rack or parchment paper.

Notes

Adding the almonds at the end will leave them larger for big chunks. If you want them smaller or finer, add before the fruit and process a little longer as desired.

If adding a chocolate coating, do not do this until the cookies are cool. Otherwise the chocolates will run off and not stick.

I recommend bright white candy melts over white chocolate because it is much easier to work with and has a better true white color (white chocolate looks a little yellow).

Nutrition