• Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Panettone alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
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Almond Panettone with Almond spreadable Cream

Almond Panettone with Almond spreadable Cream

€29.90
€29.90
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The Almond Panettone alla Mandorla Sciara is a soft handmade Panettone accompanied by a jar of Almond Cream.

Inside an elegant package you will find our Almond Panettone, an artisan baked cake with a soft and fragrant dough, together with a 190 gram jar of our Almond Cream.
Our Almond Panettone is simple on the inside and can be filled to taste with the amount you prefer of our Almond Cream.
The Almond Panettone alla Mandorla Sciara is a delicious and soft homemade cake created to offer all the taste of the best almonds, crowned by a delicious white chocolate icing and almond flakes.
The Almond Panettone alla Mandorla Sciara, made exclusively with sourdough, contains all the simplicity and goodness of artisan pastry creations.
Our Almond Panettone does not contain candied fruit or fillings, ideal for those who love simple Panettone.
To be filled to taste with the Almond Cream included in the package.

Ingredients Almond Panettone (net weight 750 g): Wheat flour, butter, fresh egg yolk, sugar, natural yeast, emulsifier: sorbitol, honey, invert sugar, salt, emulsifier: mono and glycerides of fatty acids, skimmed milk powder, vanilla berries, flavourings.
Coating: white chocolate (sugar, cocoa butter, powdered milk, powdered whey, emulsifier: soy lecithin, vanilla extract), sliced almond (5%).

Ingredients Almond Cream (net weight 190 g): Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, vanillin.
(Allergens present are highlighted in italics).

Nutritional characteristics Almond Panettone (average values per 100 g):
Calories 416 Kcal/1739 KJ, Fats 24 g, Saturated fats 10.9 g, Total carbohydrates 42 g, Carbohydrate sugars 20.9 g, Protein 7.8 g, Dietary fibre 0.7 g, Salt 0.6 g.

Nutritional characteristics Almond Cream (average values per 100 g):
Calories 620 Kcal/2575 KJ, Calories from fat 286 Kcal, Fats 46.2 g, Saturated fats 16.2 g, Total carbohydrates 42.8 g, Carbohydrate sugars 42.5 g, Protein 8.1 g, Salt 0.2 g.

Expiry date for Almond Panettone alla Mandorla: 4 months from the date of production.
Store in a cool and dry place.
Once opened, consume quickly.

Expiry date Almond Cream: 18 months from date of production.
Store in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Ingredients

Panettone (net weight 750 g): Wheat flour, BUTTER, EGG yolk, sugar, natural yeast, honey, invert sugar, salt, emulsifier (mono- and di-glycerides of fatty acids), acidifier (acetic acid), aroma (vanilla), flavourings.
Coating: white chocolate (sugar, cocoa BUTTER, MILK powder, MILK whey powder, emulsifier: SOY lecithin, vanilla extract), ALMOND flakes (5%).
Almond Origin: Italy, Sicily.

Cream (net weight 190 g): White cream [sugar, vegetable oils and fats (sunflower oil, fats: palm, palm kernel), skimmed MILK powder (10%), whey powder from MILK, emulsifier (sunflower lecithin) , flavoring (vanillin)], ALMOND (35%).
Almond Origin: Italy, Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Panettone (average values ​​per 100 g)*: Calories 416 Kcal/1739 KJ, Fat 24 g, Saturated fat 10.9 g, Total carbohydrates 42 g, Sugars 20.9 g, Protein 7.8 g, Fiber 0.7 g, Salt 0.6 g.

Cream (average values ​​per 100 g)*: Calories 616 Kcal/2562 KJ, Fats 47 g, Saturated fats 9.9 g, Carbohydrates 37 g, Sugars 36 g, Proteins 10.4 g, Fibers 2.3 g, Salt 0.18 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

Panettone: 2 months from the production date. Keep in a cold and dry place. Once opened, consume quickly.

Cream: 18 months from the production date. Keep in a cold and dry place. The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met. Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

The ideal is to bring the Almond Panettone to the table on a footed cake stand, rather than on a flat plate. In this way, in fact, you will make it more scenographic and easier to cut.
To make Panettone alla Mandorla truly irresistible, heat it for a few minutes before serving, you will be conquered by the texture and fragrance that will be released.
Then cut the Panettone alla Mandorla directly at the table to have a pleasant scenographic effect: use a long knife with a serrated blade, then move the slices with a cake shovel.
We also recommend serving the Panettone with the Pistachio Cream on a plate, laying the slice down and sprinkling it with the Cream.

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