Panettone with candied fruit and raisins, covered with an almond glaze. The Christmas classic with a sweet, crunchy top.
The classic recipe, filled with candied fruit prepared in-house and Australian raisins of the “5 Crowns” grade. The top is covered with a glaze of sugar, egg white, cocoa and almonds.
The crumb is tender. The glaze adds sweetness and the flavour of almond.
Serve it in slices at room temperature, with a sweet wine or a coffee. Cut it with a bread knife so as not to break the glaze.
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Panettone with candied fruit and raisins, covered with an almond glaze. The Christmas classic with a sweet, crunchy top.
