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Apricot Almond Panettone

Apricot Almond Panettone

A twist on the classic Italian holiday dessert with a Californian flair. The use of California almonds and dried apricots compliment the Sauternes perfectly. Delicate, fluffy, sweet flavors melt together with the liquid gold. Further enhancing the nutty and ripe stone fruit character in the wine. If you are looking for something to spice up your dessert line-up this winter, look no further as this is our winner.

Yield One large Panattone


For starter:

  • 1 cup (120 g) All-Purpose flour
  • 1/8 teaspoon instant yeast
  • 1/2 cup (113 g) cool water

For Dough:

  • 2 cups (241g) All-Purpose flour
  • 1/4 cup fine ground almond flour
  • 2 large eggs
  • 6 tablespoons (85 g) butter, softened
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1 teaspoon almond extract
  • 1/4 cup (50 g) sugar
  • 1 cup (128g) chopped dried apricots
  • 1/2 cup sliced almonds
  • 1 egg mixed with 1 tablespoon water for egg wash
  • 2 tablespoons confectioners sugar.


1. Combine all starter ingredients in a small mixing bowl and cover. Put aside to rest overnight at room temperature, 8 to 10 hours.

2. Combine starter with all other ingredients except apricots, sliced almonds, and egg wash.
Knead together by hand or mixer until dough is soft and sticky.

3. Knead in the apricot pieces.

4. Cover dough and allow to rise until puffy, about 1 hour.

5. Deflate and shape into a ball.

6. Place into a panettone pan .

7. Cover and let rise until dough rises up 2/3 of the sides of the pan. This should take about
1 1/2 hours.

8. Preheat oven to 375 degrees.

9. Bake bread for 15 minutes ; reduce heat to 350 degrees and bake for an additional 35 mins
In the last 10 mins of baking apply small amount of eggs wash with a pastry brush.
Sprinkle with sliced almonds.

10. Remove the panettone from the oven. Cool completely. Dust with confectioners sugar.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.

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