Pannetone Cookies

November 23, 2021
0 Stars
  • Prep time 40 minutes
  • Cook time 30 minutes
  • makes 3 dozen cookies
  • Cookies
  • 2 1/2 cups (300g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 sticks (1 cup / 226g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) finely chopped candied orange rind
  • 1/4 cup (45g) finely chopped dried tart cherries
  • 1/4 cup (45g) finely chopped golden raisins
  • Garnish
  • 1 1/4 cups (8 ounces) chopped white chocolate (or white chocolate chips)
  • 1/2 cup (70g) finely chopped toasted almonds, for garnish
  • 1/4 cup (35g) finely chopped candied orange rind, for garnish
In This Recipe
  1. In a medium mixing bowl, whisk together flour, salt and nutmeg. Once combined, set aside.
  2. In a bowl of stand mixer, cream together the butter and sugar, scraping down the sides of the bowl with a rubber spatula, until light and fluffy, about one minute. Add the orange zest and vanilla and mix for another few seconds until combined. On the lowest speed, slowly add in the dry ingredients. The dough may take a while to come together. Once the dough becomes slightly tacky, after about 1 to 2 minutes, add the orange rind, raisins and dried cherries. Continue to mix on a low speed until the dough can easily be molded into a ball in your hands.
  3. Dump the dough onto a work surface. Using your hands, mound the dough into a big ball. Cut the ball in half and roll each half into a 10-inch long log. Wrap each log tightly in wax or parchment paper, twisting the ends, so you have two logs of dough. Place the wrapped dough into the fridge and chill for one hour or, into the freezer for later use.
  4. When you’re ready to bake, preheat the oven to 350 degrees and remove from the fridge to soften up a bit. Line two cookie sheets with parchment paper.
  5. Unwrap the cookie dough and, using a sharp knife, trim the rounded ends off the log and slice the dough into ½-inch thick disks. Place the dough onto the cookie sheet 2 inches apart.
  6. Bake for 12-15 minutes or until they start to brown and look dry on top. Remove from the oven and let cool completely.
  7. To decorate, place the white chocolate in a double boiler to melt. Once melted, dip half of the cookie in white chocolate. Garnish each with chopped almonds and candied orange.

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Grant Melton is an Emmy Award-Winning producer, recipe developer and food writer. His favorite food is chocolate chip cookies (with salt.)

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