Panettone Cookies by Grant Melton - Recipe Print View

Step 1

In a medium mixing bowl, whisk together the flour, salt, and nutmeg. Once combined, set aside. 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 1 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 peel, raisins, and dried cherries. Continue to mix on a low speed until the dough can easily be molded into a ball in your hands. 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 2 logs of dough. Place the wrapped dough into the fridge and chill for 1 hour, or put it in the freezer for later use. When you’re ready to bake, heat the oven to 350°F and remove the dough from the fridge to soften up a bit. Line 2 cookie sheets with parchment paper. 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 disks onto the prepared cookie sheets 2 inches apart. Bake for 12 to 15 minutes or until they start to brown and look dry on top. Remove from the oven and let cool completely. To decorate, place the white chocolate in a double boiler to melt. Once melted, dip half of each cookie in white chocolate. Garnish each with chopped almonds and candied orange.