As the holiday season approaches, my kitchen transforms into a bustling hub of warmth and festive spirit. The soft glow of twinkling lights and the rich scent of spices fill the air, signaling that it’s time to bring out my cherished recipes. One of my absolute favorite delights to bake during this time is Panettone Fruitcake Biscotti. It’s a blissful marriage of classic Italian flavors and a crunchy texture that makes them perfect for dipping in a steaming cup of coffee or festive tea.

I initially discovered this gem while rummaging through my grandmother’s old cookbooks, and I was immediately captivated by the vibrant colors of the candied fruits and the subtle aroma of almonds. These biscotti not only add a beautiful splash of color to any holiday cookie platter, but they also evoke a sense of nostalgia and celebration, making them an essential part of my holiday traditions. Join me as we craft this delectable treat that’s guaranteed to impress friends and family alike, while indulging in a wonderfully satisfying baking experience!

Why will you love Panettone Fruitcake Biscotti?

Irresistible Holiday Treat: These Panettone Fruitcake Biscotti are a festive delight that captures the essence of Christmas in every bite.
Easy to Make: The simple steps make it accessible, allowing bakers of any skill to join in on the fun.
Versatile Flavors: With options to mix different nuts or spices, there’s a unique twist for everyone.
Perfect for Gifting: Packaged beautifully, they make heartwarming gifts, bringing joy to loved ones.
Deliciously Dippable: Crisp texture pairs perfectly with your favorite hot beverage, enhancing those cozy winter moments.
Let these biscotti resonate with family stories, just like they did in my grandmother’s kitchen!

Panettone Fruitcake Biscotti Ingredients

For the Biscotti Dough

Unsalted Butter – Adds richness and moisture; substitute with salted butter for a different flavor profile.
Sugar – Sweetens and helps achieve the signature crisp texture; swap with coconut sugar for a healthier twist.
Large Eggs – Provides structure and moisture; a flax or chia egg can be used as a vegan alternative.
Vanilla Extract – Enhances the overall flavor; consider using almond extract for a unique touch.
All Purpose Flour – Forms the base of the biscotti; try almond flour or a gluten-free blend for gluten-free versions.
Baking Powder – Gives the biscotti a slight rise; replace with baking soda if needed.
Salt – Balances the sweetness and enhances flavor; you can omit it for a low-sodium option.

For the Mix-Ins

Candied Fruit – Adds a delightful sweetness and holiday flair; dried fruit can be used for a healthier alternative.
Almonds – Contributes a classic flavor and texture reminiscent of traditional panettone; omit or substitute with pecans for nut-free varieties.

For the Decoration (Optional)

Bright White Candy Melts – Perfect for a festive finish; white chocolate can be used, but its color differs slightly.

Indulge in these Panettone Fruitcake Biscotti as you create a cherished holiday tradition!

How to Make Panettone Fruitcake Biscotti

Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a silicone mat to avoid sticking.
Cream together softened unsalted butter and sugar in a stand mixer. Mix until the blend is light and fluffy, creating a rich base for your biscotti.
Incorporate the large eggs one at a time into the butter-sugar mix. Ensure each egg is fully mixed in before adding the next; then, stir in vanilla extract for a delightful aroma.
Mix in the all-purpose flour, baking powder, and salt gradually until just combined. This will prevent over-mixing, leading to a tender biscotti.
Fold in the vibrant candied fruit and chopped almonds gently, ensuring an even distribution to enhance every bite with fruity sweetness.
Shape the dough into two logs approximately 12 inches long and 2 inches wide on the prepared baking sheet. Flatten them slightly for even baking.
Bake for 20 minutes, watching for cracks to form; it means they’re on the right track! The logs should be golden and firm to the touch.
Cool the baked logs for about 10 minutes on the sheet, then slice them diagonally into ½ inch thick pieces. This will create the iconic biscotti shape.
Return the slices to the baking sheet, spacing them apart, and bake for an additional 15 minutes. You’ll want them crispy and golden.
Cool completely on a wire rack before decorating, if you desire a festive touch with bright white candy melts or white chocolate.

Optional: Drizzle melted chocolate over the cooled biscotti for an extra festive flair.

Exact quantities are listed in the recipe card below.

Panettone Fruitcake Biscotti Variations

Ready to personalize your Panettone Fruitcake Biscotti? Let your creativity shine and enhance these delightful cookies with unique twists!

Nut Swaps: Replace almonds with walnuts or pecans for different flavor notes and textures.
Chocolate Twist: Add dark chocolate chips to the dough for a rich, sweet surprise in every bite.
Spice it Up: Mix in a touch of cinnamon or nutmeg for added warmth and seasonal flair.
Citrus Burst: Incorporate orange or lemon zest for a refreshing zing that brightens the festive flavors.
Cranberry Delight: Exchange candied fruits for dried cranberries for a tart touch that contrasts beautifully with the sweetness.
Savory Option: Add a pinch of sea salt and crushed rosemary for an unexpected savory flavor, perfect with cheese.
Gluten-Free Version: Substitute all-purpose flour with almond flour or a gluten-free baking blend for a gluten-free treat.
Vegan Delight: Use flax or chia eggs and coconut oil to make a vegan version that still meets all those delicious standards.

Every variation offers a new delightful experience, ready to share with friends and family!

What to Serve with Panettone Fruitcake Biscotti?

Delight in creating a festive spread that complements the vibrant flavors of these holiday treats.

Rich Espresso: This bold coffee brew enhances the biscotti’s sweet and fruity notes, making each bite a luxurious experience.
Creamy Hot Chocolate: The velvety richness of hot chocolate pairs perfectly, balancing the crunchy texture with warmth and indulgence.
Spiced Chai Tea: The fragrant spices in chai harmonize beautifully, adding a cozy and aromatic touch to your biscotti indulgence.
Vanilla Ice Cream: A scoop of this classic dessert adds a lovely creaminess, perfect for dipping and savoring with each crunchy bite.
Cheese Platter: Include sharp cheeses like aged Parmigiano-Reggiano; their saltiness contrasts wonderfully with the sweet biscotti.
Festive Fruit Salad: A fresh mix of seasonal fruits adds brightness, cutting through the richness of the biscotti while showcasing vibrant colors on your table.
Mulled Wine: With its aromatic spiced notes and warmth, this delightful drink elevates your holiday gathering, making it extra special when paired with biscotti.

Expert Tips for Panettone Fruitcake Biscotti

Watch the Dough Consistency: Ensure your dough isn’t too wet; it should hold together without being sticky, guaranteeing the perfect texture for biscotti.
Slice Carefully: Allow logs to cool for only 10 minutes before slicing. This keeps them firm and prevents crumbling during the process.
Quality Matters: Use high-quality candied fruit for optimum flavor and presentation—it’s a vital ingredient in your Panettone Fruitcake Biscotti that elevates the treat.
Cool Properly: Let the biscotti cool fully on a wire rack after the second bake to achieve that irresistible crunchy bite you love!
Experiment with Flavors: Don’t be afraid to mix in different nuts or spices for a delightful twist. This allows you to personalize and elevate your biscotti experience.

How to Store and Freeze Panettone Fruitcake Biscotti

Room Temperature: Store biscotti in an airtight container at room temperature for up to 1 month to maintain their delicious crunch.
Freezer: For longer storage, freeze biscotti in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
Thawing: To enjoy, thaw the frozen biscotti at room temperature for 1-2 hours. You can also re-crisp them briefly in a preheated oven at 300°F (150°C).
Reheating: If you prefer them warm, pop them in the oven for 5-7 minutes to restore their delightful crispiness, making them even more enjoyable with your favorite coffee or tea!

Make Ahead Options

These Panettone Fruitcake Biscotti are ideal for busy home cooks looking to save time during the festive season! You can prepare the dough up to 24 hours in advance; just wrap it tightly in plastic wrap and refrigerate to keep it fresh. The candied fruit and almonds can also be measured out and mixed in prior, ensuring a quicker assembly when you’re ready to bake. When it’s time to enjoy these treats, simply shape the dough into logs and bake. By prepping ahead, you’ll have delicious, homemade biscotti that are just as delightful on the day of serving as they are fresh from the oven!

Panettone Fruitcake Biscotti Recipe FAQs

What type of candied fruit should I use?
Absolutely! To get that traditional flavor in your Panettone Fruitcake Biscotti, I highly recommend using high-quality candied fruit, as it adds sweetness and a festive touch. Look for a mix of colorful fruits like cherries, oranges, and pineapple to not only enhance your biscotti but also elevate its presentation. If you prefer a healthier option, feel free to substitute with dried fruits, although they will provide a slightly different texture.

How should I store my biscotti?
Very simple! Keep your biscotti in an airtight container at room temperature, and they’ll stay fresh for up to one month. If you’d like to store them longer, freezing is a great option. Just layer them in a single layer on a baking sheet until they are firm, then transfer to a freezer-safe bag. They can be frozen for up to three months.

Can I use alternative ingredients for a gluten-free option?
You bet! To make a gluten-free version of your Panettone Fruitcake Biscotti, substitute all-purpose flour with almond flour or a gluten-free blend. This adjustment will not only accommodate gluten sensitivities but will also add a lovely nutty flavor. Keep an eye on the texture during mixing; it should be moist yet hold together nicely for slicing.

What if my biscotti crumble when slicing?
Don’t worry, it happens to the best of us! If your biscotti are crumbling or becoming too soft during slicing, try allowing the logs to cool slightly longer before cutting—aim for at least 10 minutes. Additionally, ensure that your dough consistency isn’t too wet; it should hold together well. A sharp knife will help with a cleaner slice, reducing the risk of crumbling.

Are there any dietary considerations I should keep in mind?
Absolutely! When making these delightful biscotti, consider your guests’ dietary restrictions. For a vegan option, you can substitute the eggs with a flax or chia egg—simply mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let sit until gel-like. Also, remember to substitute the butter with a vegan alternative to make this recipe entirely plant-based. Always check for allergens, especially for nuts, as almonds can be a common allergen.

How can I re-crisp my frozen biscotti?
Wonderful question! Once you’re ready to enjoy your frozen Panettone Fruitcake Biscotti, simply thaw them at room temperature for about 1-2 hours. If you like them warm and crisp, preheat your oven to 300°F (150°C), then place the biscotti inside for 5-7 minutes. This will restore their delightful crunch and make them even more enjoyable with a hot beverage!