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Panettone Biscotti

A very Italian holiday treat, this cookie combines panettone with biscotti that will be best enjoyed when dipped in coffee or tea.
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Italian
Servings 2 dozen


  • Baking Sheets
  • Parchment Paper


  • 2.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Aroma Panettone
  • 1 cup white sugar
  • 1/2 cup melted unsalted butter
  • 1 teaspoon almond extract
  • 3 large eggs
  • 1 cup coarsley chopped nuts almonds, preferred
  • 1/2 cup dark Belgian chocolate 70%, preferred
  • 1/2 cup mixed chopped glace fruit red and green cherries, figs, etc.
  • 1 egg, beaten for egg wash


  • Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper.
  • In a medium bowl, beat together the butter, eggs, sugar, and almond extract until well-blended.
  • Combine the flour and baking powder. Stir into the egg mixture to form a heavy dough.
  • Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet.
  • Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. (This can be tricky because it is a wet dough, but keep at it.)
  • Bruch egg wash on top of each roll.
  • Bake logs for 25-30 minutes, rotating once during the baking time. The logs will be firm to touch when baked. Allow to cool on trays for at least 15 minutes.
  • With a sharp serrated knife, slice each log into 1/2-inch slices
  • Lay the slices onto the parchment lined tray and bake for 20-30 minutes. (Cookies will not spread any longer.) Rotate the trays halfway through the baking time to ensure the biscotte bake evenly.
Keyword biscotti, cookies, holiday cookies, Italian cookies