These Panettone Biscotti are a festive and delicious way to use up leftover panettone or pandoro. Crispy and crunchy, they capture the flavour of panettone in a biscotti form — perfect for dunking in your morning cappuccino or serving alongside after-dinner Vin Santo. Buon Natale!
At Christmastime we often end up with extra Panettone and Pandoro. While a slice on its own is lovely, it’s fun to transform leftovers into new desserts — like panettone bread pudding or a showstopping pandoro Christmas tree cake. This year, try turning leftover panettone into crisp Cantucci-style biscotti.
The resulting biscotti deliver the same festive flavours but with a satisfying crunchy texture that makes them ideal for gifting or enjoying with coffee.
Ingredients
Ingredient notes and substitutions
- Panettone (or Pandoro) – You don’t need an expensive panettone for this recipe. Biscotti are dry and crisp, so a slightly drier or more economical panettone works perfectly.
- Flour – Italian 00 flour is used here, but all-purpose (plain) flour is a fine substitute.
- Honey – Honey adds sweetness and helps improve the biscotti texture; it’s a small but effective addition.
Step by step photos and instructions
This visual guide illustrates key steps. For the full written recipe, ingredient amounts and tips, see the recipe card below.
- Whisk eggs and sugar – Combine eggs, sugar, honey and a pinch of salt in a bowl and whisk until pale and frothy.
- Add the panettone – Tear the panettone into small pieces, add to the egg mixture and mix until evenly combined.
- Add flour – Mix the flour with baking powder, then add to the panettone mixture in thirds. Work the flour in by hand until a dough forms.
- Shape and bake – Shape the dough into a long log and flatten the top. It should be around 10.5 inches long and about 3/4 inch thick. Brush lightly with water and bake at 180°C (350°F) for 30 minutes.
- Slice the biscotti – After the first bake, cool the log for 5–10 minutes, then reduce the oven to 130°C (265°F). Transfer the log to a cutting board and slice diagonally into biscotti.
- Second bake – Arrange the slices on the tray and bake for 40 minutes for a crunchy finish, or 30 minutes for slightly softer biscotti. Cool completely on a rack.
More Christmas recipes to try
Italian Desserts
Panettone Bombe – Christmas Ice Cream Cake
Christmas
Ice Cream Stuffed Mini Panettone (Cherry and Chocolate)
Italian Desserts
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Christmas
Panpepato (Christmas Spiced Cake)
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Step By Step Photos Above
Most of our recipes include step-by-step photos, tips for success and sometimes video.
Panettone Biscotti
By Emily
Ingredients
- 300 g (10.5oz) Panettone (can also use Pandoro)
- 170 g (1 and 1/3 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 salt
Instructions
- Preheat the oven to 180°C (350°F) and line a large baking tray with parchment.
- Tear the panettone into small pieces and set aside in a bowl.
- In a separate bowl whisk together sugar, eggs, honey and a pinch of salt until pale and frothy.
- Add the torn panettone to the egg mixture and mix to combine.
- Combine flour with baking powder, then add to the panettone mix in thirds, working the flour in by hand to form a dough.
- Shape the dough into a long log and flatten the top (about 10.5 inches long and 3/4 inch thick). Brush lightly with cold water and bake for 30 minutes.
- Remove from the oven and cool for 5–10 minutes. Reduce the oven temperature to 130°C (265°F).
- Slice the log diagonally into biscotti, lay them back on the tray and bake for another 40 minutes for crunchy biscotti (30 minutes for slightly softer). Cool completely on a rack.
Notes
- Slicing: Don’t let the log cool for more than 10 minutes before slicing or it may crumble. A sharp non-serrated knife works best; give the oven time to reach the lower temperature before the second bake.
- Second bake: Because panettone adds extra moisture, these need a slightly longer second bake. Forty minutes yields crunchy biscotti; 30 minutes gives a softer bite.
- Variations: If your panettone is low on dried fruit, add candied peel, raisins or a splash of vanilla to taste.
- Storage: Store cooled biscotti in a sealed container to keep them crunchy; they will keep up to two weeks.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in my recipes unless specified otherwise.
- All vegetable sizes are assumed to be medium unless stated.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.