Naturally leavened Almond Panettone

Panettone (net weight 750 g): Soft WHEAT flour type "00", sugar, BUTTER powder, emulsifier: E471, skimmed MILK powder, salt, dextrose, WHEY powder, flavourings, WHEAT sourdough starter powder (15%) (enzymes, flour treatment agent: E300), BUTTER (pasteurised cow's MILK cream 98%, lactic ferments), pasteurised EGG yolk, natural flavouring, sorbic acid: FCC, E200, fully hydrogenated vegetable oil (palm oil).
Coating: icing (sugar, total fractionated and hydrogenated vegetable fats (palm kernel), whey powder, whole MILK powder, emulsifier (E492, sunflower lecithin E322, E472c), flavouring), sliced ALMONDS 23%.
Almond Origin: 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, emulsifier (sunflower lecithin), flavouring (vanillin)], ALMOND (35%).
Almond Origin: Sicily.

Consumer warnings:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Panettone (average values per 100 g*): Calories 474 Kcal/1983 KJ, Fat 25 g, Saturated fat 15.5 g, Carbohydrates 52 g, Sugars 17 g, Protein 9.7 g, Salt 0.89 g.

Cream (average values per 100 g*): Calories 616 Kcal/2559 KJ, Fat 46.76 g, Saturated fat 9.87 g, Carbohydrates 36.83 g, Sugars 36.59 g, Protein 10.83 g, Fiber 2.31 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.

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.

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.