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
- 3/4 cup powdered sugar
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon fine sea salt
- 2 cups all-purpose flour
- 1/4 cup finely chopped pistachios, plus more for topping
- 1/4 cup finely chopped candied orange peel*, plus more for topping
- 1/4 cup finely chopped candied lemon peel*
- 1/4 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 1–2 hours, until firm.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Slice the chilled log into 1/2-inch rounds. If the edges crumble, that's totally fine – just press them back into shape.
- Place the cookies 1 inch apart and bake for 12–15 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.
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