Panettone Biscotti
A very Italian holiday treat, this cookie combines panettone with biscotti that will be best enjoyed when dipped in coffee or tea.
Equipment
- Baking Sheets
- Parchment Paper
Ingredients
- 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
Instructions
- 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.