Panettone Cookies with Candied Fruits (Recette autour d’un ingrédient #105)

Indulge in the irresistible flavors of Panettone with these mouthwatering cookies! These delightful treats are packed with candied fruits and golden raisins, giving your taste buds a burst of heavenly flavors!

Prep Time 10

Bake / Cook Time 10

FREEZE 30

Total Time 50

Equipment

Ingredients

PANETTONE COOKIES

▢ 3.53 oz (100 g) butter (Softened | At Room Temperature)
▢ 3.17 oz (90 g) sugar
▢ 1 egg (Large)
▢ 1 orange zest (From 1 Orange)
▢ 1 tsp (5 g) lemon paste
▢ 7.05 oz (200 g) all-purpose flour
▢ 4 oz (115 g) Candied fruits
▢ 2 oz (55 g) Golden raisins
▢ 1/16 tsp (0.38 g) sea salt

DECORATION

▢ 4 oz (115 g) white chocolate chunks (Melted)
▢ 1/2 Tbsp (7 g) coconut oil
▢ candied fruits (Decoration)

Instructions

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

PANETTONE COOKIES PREPARATION

In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.
3.53 oz butter, 3.17 oz sugar
Add the egg, orange zest and lemon paste. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
1 egg, 1 tsp lemon paste, 1 orange zest
Gradually add the all-purpose flour and sea salt. Continue to stir on low until just combined. Fold the candied fruits and golden raisins.
4 oz Candied fruits, 7.05 oz all-purpose flour, 1/16 tsp sea salt, 2 oz Golden raisins
Scoop your dough onto your Roul'Pat, and divide it in two. Roll it between the palm of your hands into a 1 inch | 2.5 cm in diameter log. Wrap both logs separately in cling film. Freeze for 30 minutes.

BAKE!

Preheat oven to 350F/180C. Take the dough out of the freezer.
Carefully slice each cookie into 0.40 inch | 1 cm thickness. Transfer your cookie dough onto your Bonmat.
Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
Once your Panettone Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet.

DECORATION

Place the white chocolate chunks together with the coconut oil in your Mini Mold. Heat in the Microwave 15 seconds at a time. Stir with your mini whisk in between until melted.
4 oz white chocolate chunks, 1/2 Tbsp coconut oil
Once your cookies have completely cooled down, dip them in the white chocolate and return them to your baking sheet. You can also add a few pieces of candied fruit on top of the chocolate.
candied fruits
Once the chocolate has set, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to a week). Bon Appétit!