by: Kate McMillan
Cook Time
50 minutes
Prep Time
20 minutes
Yield
30 cookies
Total Time
50 minutes
Prep Time
20 minutes
Yield
30 cookies
summary
Panettone is a sweet dessert bread speckled with almonds and brandy- or rum-soaked raisins. We’ve taken the best of these flavors to create a beautiful panettone-inspired biscotti recipe. It is such a lovely holiday cookie, perfect for a not-too-sweet treat or a lovely gift presented in a cookie tin.
ingredients
- ¾ cup raisins
- ½ cup dried apricots, cut into ¼-inch pieces
- â…“ cup amaretto
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- ½ cup raw almonds, cut in half
directions
- Place the raisins, apricots and amaretto into a saucepan and set over medium-low heat. Cook, stirring occasionally, until fruit plumps, about 5 minutes. Set aside to cool to room temperature.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking sheets.
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the sugar, oil, eggs and 1 tablespoon of the brandy left in the saucepan you cooked the raisins and apricots in until combined. Add the flour mixture to form a thick dough. Drain any remaining liquid from the raisins and apricots and add the fruit to the stand mixer along with the almonds. Stir just until combined.
- Turn the dough out onto a very well-floured work surface. The dough will be very sticky. Sprinkle more flour on top of the dough and then divide in half. Form each half into a 12x3-inch log (about ¾-inch thick). Place the logs on one of the prepared baking sheets and transfer to the oven.
- Bake for 25 minutes, rotating the pan halfway through, and then remove from the oven. Reduce the oven temperature to 325°F.
- Transfer the logs to a wire cooling rack for 10 minutes. Using a sharp knife, cut the cookies into 1-inch thick slices on the diagonal. Place the cookie slices onto the two prepared baking sheets and bake for 10 minutes. Remove the pans, flip the cookies over, and continue to cook for 10 more minutes. Let the cookies cool for 10 minutes on the baking sheets and then transfer to a wire cooling rack to cool completely.
notes
Biscotti is a twice-baked, crunchy cookie traditionally dipped into wine or coffee. It is not overly sweet and is meant to be crunchy.
Biscotti will keep for up to 2 weeks in an airtight container.
Biscotti are not meant to be eaten warm. They need to cool completely in order to harden up and get that perfect crunch.
You can use other dried fruit such as currants or dried cherries in this panettone biscotti recipe.
