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Delicious Pistachio Panettone with a rich nutty flavor and festive decorations
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Pistachio Panettone

A delightful holiday treat featuring a soft, pillowy texture and rich flavors of pistachios and citrus zest, perfect for festive occasions.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Bread, Dessert
Cuisine: Italian
Keyword: Baking, Festive Desserts, holiday baking, Pistachio Panettone, Traditional Italian Sweets
Servings: 12 slices
Calories: 225kcal

Ingredients

Dough Ingredients

  • 3.5 cups all-purpose flour
  • 1/4 cup honey
  • 5 large eggs large eggs
  • 1/2 cup warm milk (110°F) Make sure milk is warm but not hot.
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/4 cup candied citrus peel (optional) Can be omitted for a simpler flavor.
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg egg (for egg wash) For glazing.
  • 1 lemon Zest of 1 lemon
  • 1/2 cup unsalted butter, softened
  • 1 orange Zest of 1 orange
  • 2.25 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1 tablespoon butter (for greasing the pan)

Instructions

Preparation

  • In a small bowl, mix the warm milk, sugar, and active dry yeast. Allow this mixture to sit for about 5 minutes until it becomes foamy.
  • In a large bowl, combine the all-purpose flour and salt. Add the foamy yeast mixture along with the eggs, honey, vanilla extract, and the zests of lemon and orange. Stir until a rough dough begins to form.
  • Transfer the mixture to a floured surface. Gradually knead in the softened butter until the dough is smooth and elastic, about 8 to 10 minutes.
  • Carefully fold in the chopped pistachios and the optional candied citrus peel.
  • Place the dough in a greased bowl, cover lightly, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
  • Punch down the risen dough gently to remove air bubbles. Shape it into a dome and place in a greased panettone mold or a 9-inch round cake pan. Cover and allow to rise again for another 1 to 1.5 hours.

Baking

  • Preheat your oven to 350°F (175°C). Brush the top of the risen dough with the beaten egg.
  • Bake for 35 to 40 minutes or until golden brown and cooked through.
  • Allow to cool in the mold for 10 minutes before transferring to a wire rack to cool completely.

Notes

For enhanced flavor, consider adding almond extract. Ensure proper rising time for the best texture. Check for doneness with a toothpick.