Traditional panettone takes several days to make, so skip the wait and make these panettone-inspired cookies instead! They're made with a slice and bake shortbread dough flavored with candied citrus peel, raisins, almond extract, and pistachios. They're easy to make and are a unique Christmas cookie to add to your rotation.
A few years ago, I watched a video on how traditional panettone is made and I couldn't believe how intense the process is! It takes several days to make it the right way, with long, slow fermentation periods.
I've always wanted to try making it, but I simply do not have that kind of patience. So these panettone-inspired cookies are as close as it's going to get!
These are not 100% traditional. We added in pistachios, which are not common in panettone, but we love the vibrant pop of green alongside the orange and yellow citrus peels. You can also use sliced almonds, or leave out the nuts altogether.
It's not totally essential to dip them in white chocolate, but how pretty do they look?! These are part of our 2025 Recipe Advent Calendar. If you missed the first few recipes, try our Cranberry White Chocolate Tart or Homemade Ferrero Rocher next.
Jump to:
What You Need To Make This
- All-purpose flour: We have not tested this recipe with gluten free flour. It would likely work fine, but the dough and cookies may be more crumbly.
- Butter and salt: We use unsalted and add salt, but you can also use salted butter and add less salt.
- Powdered sugar: Using powdered sugar instead of granulated in shortbread gives it more of a tender, melt-in-your-mouth texture. We find it works best in this dough.
- Orange and lemon zest: Add citrus punch to every bite.
- Vanilla and almond extract: You can just use vanilla, but almond extract really takes these to the next level.
- Pistachios: These are not traditional in panettone, but we love the vibrant pop of color they bring to these slice & bake cookies. You can also use sliced almonds.
- Candied orange and lemon peel: You can buy this online or in some grocery stores, or you can make it! Follow the instructions for this recipe, but leave out the citric acid (it makes them sour and would not taste good here!).
- Raisins: We prefer golden raisins, but regular raisins work fine.
How To Make This Recipe
Beat the butter, powdered sugar, orange and lemon zest in a mixing bowl until just smooth and combined (do not over-cream). Add vanilla, almond extract and salt and mix just until combined.
Add the flour and mix on low until the dough starts coming together in soft, slightly crumbly clumps.
When it's about 80% mixed in, add in the pistachios, orange peel, lemon peel and raisins and continue mixing until the dough comes together and no dry spots remain. Don't over-mix the dough.
Transfer the dough to a long sheet of parchment paper and gently press/roll into a tight, smooth log about 2 inches in diameter and 12 inches long. Wrap it and chill in the refrigerator for 1โ2 hours, until firm.
Slice the chilled log into ยฝ-inch rounds. If the edges crumble, that's totally fine โ just press them back into shape.
Place the cookies 1 inch apart on parchment paper lined baking sheet and bake for 12โ15 minutes at 325หF until the bottoms are lightly golden but tops remain pale. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Melt the white chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted. Dip half of each cookie into white chocolate and let excess drip off. Return to parchment paper, then (optional) sprinkle with more chopped pistachio or candied orange peel.
Storage
Keep these stored in an airtight container at room temperature for 1 week, or in the fridge for 10 days. You can also freeze them for 3-6 months (separate them between layers of parchment to prevent sticking).
Lexi & Beth's Top Tips
- The dough may crumble a bit around the edges when it's sliced, and that's perfectly fine! It comes back together very easily. Just use your hands to re-shape the dough into a perfect circle.
- Don't over-mix the dough. Shortbread is supposed to be tender and crumbly, not dense and chewy.
- Don't skip chilling the dough โ otherwise it's nearly impossible to cut neat slices! It also needs time to hydrate and let the flavors develop.
More Cookie Recipes
๐ Recipe
Slice and Bake Panettone Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Traditional panettone takes several days to make, so skip the wait and make these panettone-inspired cookies instead! They're made with a slice and bake shortbread dough flavored with candied citrus peel, raisins, almond extract, and pistachios. They're easy to make and are a unique Christmas cookie to add to your rotation.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ยพ cup powdered sugar
- ยฝ teaspoon orange zest
- ยฝ teaspoon lemon zest
- 1 teaspoon vanilla extract
- ยฝ teaspoon almond extract
- ยฝ teaspoon fine sea salt
- 2 cups all-purpose flour
- ยผ cup finely chopped pistachios, plus more for topping
- ยผ cup finely chopped candied orange peel*, plus more for topping
- ยผ cup finely chopped candied lemon peel*
- ยผ cup finely chopped golden raisins
- 4 ounces white chocolate, chopped
Instructions
- Beat the butter, powdered sugar, orange and lemon zest in a mixing bowl until just smooth and combined (do not over-cream). Add vanilla, almond extract and salt and mix just until combined.
- Add the flour and mix on low until the dough starts coming together in soft, slightly crumbly clumps. When it's about 80% mixed in, add in the pistachios, orange peel, lemon peel and raisins and continue mixing until the dough comes together and no dry spots remain. Don't over-mix the dough.
- Transfer the dough to a long sheet of parchment paper and gently press/roll into a tight, smooth log about 2 inches in diameter and 12 inches long. Wrap it and chill in the refrigerator for 1โ2 hours, until firm.
- Preheat the oven to 325ยฐF and line two baking sheets with parchment paper.
- Slice the chilled log into ยฝ-inch rounds. If the edges crumble, that's totally fine โ just press them back into shape.ย
- Place the cookies 1 inch apart and bake for 12โ15 minutes, until the bottoms are lightly golden but tops remain pale. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Melt the white chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted. Dip half of each cookie into white chocolate and let excess drip off. Return to parchment paper, then (optional) sprinkle with more chopped pistachio or candied orange peel.
Notes
*Candied orange and lemon peel: You can buy this online or in some grocery stores, or you can make it! Follow the instructions for this recipe, but leave out the citric acid (it makes them sour and would not taste good here!).
Pistachios: These are not traditional in panettone, but we love the vibrant pop of color they add. You can also use sliced almonds.ย
Keep these stored in an airtight container at room temperature for 1 week, or in the fridge for 10 days. You can also freeze them for 3-6 months (separate them between layers of parchment to prevent sticking).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 7.5 g
- Sodium: 54.1 mg
- Fat: 9.8 g
- Carbohydrates: 16.5 g
- Fiber: 0.7 g
- Protein: 1.8 g
Jj says
Taste good but I halved the almond extract. Probably better suited to shape them individually and then put in the fridge. Too many chunks and too much manhandling melted them
Lulu says
Holy cow! My newest Xmas cookie!
I subbed the sugar with Splenda and it worked well. Also used 3/4 cup candied "citrus peel" as sold around here. Didn't have pistachios. And I prefer currants over raisins.
Love these because the tube will keep for weeks in the fridge /freezer to bake when needed.
Thank you!
Stacy says
I would recommend coarse milling or fine chopped pistachios as they made for rough cutting when slicing the cookies. The point of slice and bake is ease in uniformity and the chunks of chopped nuts made this difficult. I chilled for almost 2 hours and baked for 17 minutes.
We didn't feel the need for a dip of white chocolate- we thought they were sweet enough, similar to the real panettone so we drizzled thin stripes across the top.
Overall a nice balance of flavor and texture and did indeed remind us of the loved bread.
Lexi says
Hi Stacy, the recipe notes "finely chopped pistachios" ๐
Glad you enjoyed them.
Kathryn says
These are really good I love the hint of citrus in them. I did make my own candied orange peel and did not add the candied lemon just doubled the amount of orange used. Also used standard raisins because it is what I had on hand. I feel like craisins would also be delicious in here. The dough came together really easily and wasnโt super crumbly when I sliced it.