Panettone Biscotti
These Panettone Biscotti are such a fun and festive way to use up leftover panettone or pandoro. They're crispy, crunchy and delicious and taste just like panettone but in biscotti form. Perfect for dunking in your morning cappuccino or gifting, Buon Natale!
Servings: 16 large biscotti
Ingredients
- 300 g (10.5oz) Panettone (can also use Pandoro)
- 170 g (1 and ⅓ cups) Italian 00 flour (or all-purpose flour)
- 2/3 cup (120g) sugar
- 2 large eggs
- 1 tablespoon honey
- 1/4 teaspoon baking powder
- 1 pinch of salt
Instructions
- Pre-heat the oven to 180C/350F and line a large baking tray with parchment.
- Tear the panettone into small pieces and set aside in a bowl.
- In a separate bowl, add the sugar, eggs, salt and honey. Whisk with an electric whisk until pale and frothy.
- Add the panettone and mix well.
- Mix the baking powder with the flour and add it into the panettone mix 1/3 at a time mixing it in with you hand to form a dough.
- Shape the dough into a long log and flatten it on top (about 10.5 inches long and 3/4 inch thick). Brush the log lightly with cold water then bake in the oven for 30 minutes.
- Remove from the oven and let it cool for 5-10 minutes. Turn the oven down to 130C/265F.
- Cut the log diagonally into biscotti and lay them back on the tray. Bake in the oven for another 40 minutes (30 minutes for softer biscotti). Once baked, remove to a cooling rack to cool completely.
Notes
- Slicing the biscotti - don’t let the log sit for more than 10 minutes or it’ll start to crumble as you slice them. I find it easier to cut them with a sharp non-serrated knife after 5-10 minutes cooling. Give your oven at least 10 minutes to cool down to the correct temperature.
- Second bake - these biscotti need slightly longer than regular biscotti because of the added moisture from the panettone. We find that 40 minutes is perfect for crunchy biscotti or bake for 30 minutes for slightly softer biscotti.
- Adding extra - if your panettone doesn’t have much dried fruit in it you can add more candied peel, raisins and even vanilla to your own preference.
- Storage - once cooled store the biscotti in a sealed jar or container to keep their crunchy texture. They’ll keep well for up to 2 weeks.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 17mg | Potassium: 54mg | Fiber: 0.003g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.5mg
