Panettone is a classic Italian holiday treat known for its fluffy texture and rich flavors. Our Pistachio Panettone recipe adds a unique twist by incorporating the nutty, vibrant taste of pistachios, making it a delightful upgrade to the traditional version. This festive bread is perfect for sharing with family and friends during special occasions or simply enjoying with a cup of coffee.
We’ve crafted this recipe to be approachable while delivering that authentic panettone experience. The combination of soft dough, crunchy pistachios, and a hint of sweetness creates a balanced flavor that’s hard to resist. Whether you’re an experienced baker or trying panettone for the first time, this recipe will guide you through every step to achieve a beautifully risen and flavorful loaf.
Ingredients
To craft the perfect Pistachio Panettone, we start with a precise selection of ingredients that ensure a tender dough, a flavorful pistachio filling, and a glossy glaze. Here’s everything we need to create this festive Italian bread.
Dough Ingredients
We focus on quality and balance to achieve a light and airy panettone dough that rises beautifully.
| Ingredient | Measurement | Preparation Notes |
|---|---|---|
| All-purpose flour | 4 cups (480 g) | Sifted for aeration |
| Granulated sugar | ¾ cup (150 g) | |
| Active dry yeast | 2 ¼ tsp (1 packet) | Dissolved in warm water |
| Warm whole milk | 1 cup (240 ml) | About 110°F to activate yeast |
| Unsalted butter | ½ cup (115 g) | Softened at room temperature |
| Large eggs | 4 | At room temperature |
| Salt | 1 tsp | Enhances flavor |
| Vanilla extract | 1 ½ tsp | Fresh or pure extract |
| Honey | 2 tbsp | For natural sweetness and moisture |
Pistachio Filling Ingredients
Our star ingredient, pistachios, brings a delightful crunch and a rich nutty aroma that complements the sweet bread.
- 1 ½ cups (225 g) shelled, unsalted pistachios, finely chopped
- ½ cup (120 ml) heavy cream
- ¼ cup (50 g) granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Glaze Ingredients
A glossy, sweet glaze finishes our panettone with a beautiful sheen and subtle flavor contrast.
- 1 cup (120 g) powdered sugar, sifted
- 2 tbsp milk, whole or 2%
- 1 tsp lemon juice
- ¼ cup chopped pistachios for garnish
Each element combines to build the authentic texture and rich flavor that make this Pistachio Panettone a memorable treat perfect for any occasion.
Equipment Needed
To create our delicious Pistachio Panettone, having the right equipment is essential for achieving the perfect texture and rise. Here is the list of tools we recommend for efficient and precise preparation:
- Stand mixer with dough hook attachment
Ideal for kneading the sticky panettone dough thoroughly without tiring your hands.
- Mixing bowls
Various sizes for combining ingredients — preferably glass or stainless steel for easy cleaning.
- Measuring cups and spoons
Accurate measurements are crucial to maintain the dough’s balance.
- Digital kitchen scale
For precise weighing of flour and pistachios, ensuring consistency every time.
- Thermometer
To check the milk temperature, helping activate the yeast perfectly.
- Plastic wrap or kitchen towels
For covering the dough during rising to maintain a warm environment.
- Panettone paper mold (7 to 9 inches tall)
The classic tall mold shapes the dough and supports its expansion during baking.
- Spatula and wooden spoon
Useful for mixing the pistachio filling and folding it into the dough.
- Pastry brush
Needed to apply the glaze evenly on the baked panettone.
- Oven thermometer
Ensures an accurate oven temperature to bake the bread without over or undercooking.
- Cooling rack
Allows the panettone to cool properly while maintaining its crust texture.
| Equipment | Purpose |
|---|---|
| Stand mixer | Kneading dough |
| Mixing bowls | Mixing and holding ingredients |
| Measuring tools | Accurate ingredient portions |
| Digital kitchen scale | Precise measurement of weight |
| Thermometer | Checking milk and oven temperature |
| Panettone paper mold | Shaping and supporting dough |
| Pastry brush | Glazing the finished bread |
| Cooling rack | Proper cooling |
Tip: Using a stand mixer cuts down the kneading time dramatically and ensures a soft elastic dough that traps air bubbles for a light, fluffy panettone.
Having these tools ready will streamline our process and help us bake an authentic Pistachio Panettone with an impeccable rise and flavor.
Prep Work
Before we dive into mixing the dough, let’s lay the foundation with some crucial Prep Work. These early steps ensure our Pistachio Panettone develops its iconic airy texture and rich pistachio flavor.
Preparing the Yeast Mixture
To get our dough to rise perfectly, we must activate the active dry yeast properly:
- Measure 1/2 cup of warm whole milk, ideally between 105°F and 110°F. Use a thermometer to ensure accuracy.
- Add 2 teaspoons of granulated sugar to the warm milk to feed the yeast.
- Sprinkle 2 1/4 teaspoons (one packet) of active dry yeast evenly over the milk’s surface.
- Let it sit for 5 to 10 minutes until the yeast foams and bubbles, signaling it’s alive and ready.
“This step is crucial: if the mixture doesn’t foam, the yeast may be expired, and the dough won’t rise properly.”
| Ingredient | Quantity | Temperature / Notes |
|---|---|---|
| Warm Whole Milk | 1/2 cup | 105°F – 110°F |
| Granulated Sugar | 2 tsp | To nourish yeast |
| Active Dry Yeast | 2 1/4 tsp | One packet, sprinkle evenly |
Toasting and Chopping Pistachios
The pistachios add crunch and flavor depth to our panettone. Toasting enhances their natural oils and aroma.
- Preheat your oven to 350°F.
- Spread 3/4 cup of shelled, unsalted pistachios in a single layer on a baking sheet.
- Toast for 5–7 minutes, stirring once halfway through, until fragrant and lightly golden.
- Cool completely before chopping.
- Chop the pistachios finely but not to a powder, preserving some texture for contrast in the bread.
Tip: Toasted pistachios release a wonderful fragrance that awakens your senses and complements the sweet dough.
Preparing the Panettone Mold
The panettone paper mold shapes the dough and supports it through the final rise and baking:
- Select a 7-inch tall panettone mold or use a similarly sized sturdy paper mold.
- Place the mold on a baking sheet lined with parchment to catch any drips.
- If reusable, lightly grease the mold’s interior with butter or nonstick spray to prevent sticking.
- Have the mold within reach to transfer the dough immediately after the first rise to maintain its airiness.
“The mold is key to achieving the tall, domed structure that defines an authentic panettone.”
By completing these preparation steps, we prime our ingredients and equipment for optimal baking success. Next, we move on to mixing and kneading the dough, armed with perfectly activated yeast and flavorful pistachios.
Making the Dough
Crafting the Pistachio Panettone dough is a crucial step that requires attention to detail and patience. Let’s dive into the process to ensure our dough becomes light, airy, and infused with rich pistachio flavor.
Mixing Ingredients
We begin by combining our key ingredients carefully to activate the yeast and develop the dough’s structure.
- In a large mixing bowl, pour warm whole milk (temperature between 100°F and 110°F) to gently wake up the yeast.
- Stir in granulated sugar to feed the yeast and create a slightly sweet base.
- Sprinkle the active dry yeast evenly over the milk and sugar mixture. Let it sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active and ready.
- In a separate bowl, whisk together all-purpose flour, a pinch of salt, and vanilla extract to infuse subtle sweetness.
- Add large eggs, unsalted butter (softened), and honey to the flour mixture.
- Gradually pour the foamy yeast mixture into the dry ingredients while mixing with a stand mixer fitted with a dough hook on low speed.
“Active yeast and precise mixing lay the foundation for our fluffy panettone.”
| Ingredient | Quantity | Preparation |
|---|---|---|
| Whole milk | 1/2 cup | Warmed to 100-110°F |
| Granulated sugar | 1/4 cup | — |
| Active dry yeast | 2 1/4 teaspoons | — |
| All-purpose flour | 3 1/2 cups | Sifted |
| Large eggs | 3 | Room temperature |
| Unsalted butter | 1/2 cup (1 stick) | Softened |
| Salt | 1 teaspoon | — |
| Vanilla extract | 1 teaspoon | — |
| Honey | 2 tablespoons | — |
Kneading the Dough
Once the ingredients are incorporated, we switch to kneading to develop the gluten network essential for that iconic panettone stretch.
- Using the dough hook on medium speed, knead the mixture for 10 to 15 minutes.
- The dough should become smooth, slightly tacky, and very elastic.
- If it feels too sticky, add flour 1 tablespoon at a time, but avoid over-flouring to keep the dough light.
- Transfer the dough onto a clean lightly floured surface and knead by hand for 2 minutes to strengthen the gluten.
- Shape the dough into a tight ball to prepare for rising.
“Proper kneading traps air bubbles and builds the dough’s structure for an airy crumb.”
First Rise
To allow the dough to rise perfectly, we follow these key steps:
- Place the kneaded dough in a large greased bowl, turning it once to coat all sides evenly with oil or melted butter.
- Cover the bowl with a clean damp towel or plastic wrap to maintain moisture.
- Let the dough rest in a warm, draft-free environment for 2 hours or until it doubles in size.
- The dough should rise slowly developing delicate flavor and elasticity ready for the pistachio filling addition.
“Patience during the first rise rewards us with the fluffy texture panettone is celebrated for.”
| Step | Description | Duration | Temperature |
|---|---|---|---|
| Mixing | Combine wet and dry ingredients | 10-15 minutes | Room temp |
| Kneading | Develop gluten structure | 12-17 minutes | Medium speed mixer or hand |
| First Rise | Dough doubles in volume | 2 hours | Warm, ~75-80°F |
Following these steps carefully ensures our Pistachio Panettone dough reaches the perfect consistency and readiness for stuffing and baking.
Adding the Pistachio Filling
Now that our dough has risen beautifully, it’s time to infuse it with the rich, nutty flavor of pistachios. This step is key to creating the signature taste and texture of our Pistachio Panettone. We will carefully incorporate the pistachio filling and then shape the dough to lock in that delicious goodness.
Incorporating Pistachios into Dough
To distribute the pistachio filling evenly throughout the dough, follow these precise steps:
- Prepare the pistachio filling: Ensure your pistachio mixture is smooth and spreadable, consisting of finely chopped pistachios, melted butter, granulated sugar, heavy cream, and vanilla extract.
- Turn the risen dough onto a floured surface. Gently press it down to release air without deflating completely.
- Roll the dough into a large rectangle, about 12 x 15 inches. This shape makes it easier to spread the filling evenly.
- Spread the pistachio filling evenly over the dough surface using a spatula, leaving a 1-inch border around the edges.
- Sprinkle an additional 1/4 cup of chopped pistachios on top for extra crunch and flavor.
- Roll the dough tightly from the long side, similar to a jelly roll, creating layers of dough and filling.
- Pinch the seam firmly to seal the roll and prevent filling from leaking during baking.
Following these steps will give the Pistachio Panettone its characteristic swirls of creamy pistachio richness and delightful texture.
Shaping the Panettone
To achieve the classic dome-shaped silhouette and optimal rise, we must properly shape our dough before the final proof:
- Place the rolled dough seam-side down on a floured surface.
- Fold the ends toward the center, forming a round loaf.
- Cup the dough with your hands, gently pulling the surface under itself to create tension on the outer layer.
- Position the shaped dough inside the prepared panettone paper mold.
- Ensure the dough fills approximately half of the mold’s height, leaving room to rise.
- Cover loosely with a clean kitchen towel, allowing the dough to undergo its final proof until it nearly doubles in size — about 1 to 2 hours depending on room temperature.
This careful shaping traps air and maintains the dough’s structure, guaranteeing a light, airy crumb with a tender crust accented by pistachio layers.
| Step | Key Action | Purpose |
|---|---|---|
| Spread filling | Evenly spread pistachio mixture on dough | Ensure consistent pistachio flavor |
| Roll dough | Roll dough tightly, seal edges | Create spiraled layers, prevent leaks |
| Shape dough | Fold and tension dough, place in mold | Achieve dome shape and support rise |
| Final proof | Let dough rise until nearly doubled | Develop light, airy texture and volume |
“Each step builds the signature look and rich taste that defines our Pistachio Panettone” as a special treat.
Final Proofing
After shaping our dough into the classic dome form and incorporating the rich pistachio filling, the final proofing stage begins. This step is crucial for developing the signature airy texture and the iconic lightness of our Pistachio Panettone.
Step-by-Step Final Proofing Instructions
- Place the Dough in the Panettone Mold
Transfer the shaped dough carefully into a greased panettone paper mold. Ensure the dough fits snugly without compressing it, allowing room for expansion.
- Cover Loosely
Cover the mold with a clean, damp kitchen towel or plastic wrap. This prevents the dough surface from drying out while still allowing it to breathe during rising.
- Find the Ideal Temperature
Place the mold in a warm, draft-free environment — ideally around 75°F (24°C). Maintaining consistent warmth encourages yeast activity without risking overproofing or drying.
- Monitor the Rise
Let the dough proof until it nearly doubles in size, about 2 to 3 hours. It should rise just above the edge of the mold, creating a gentle dome shape. This signals optimal readiness for baking.
- Perform the Poke Test
Gently press your finger into the dough’s surface. If the indentation slowly springs back and remains slightly visible, the dough is perfectly proofed. If it snaps back quickly, it needs more time. If it deflates, it’s over-proofed.
Final Proofing Chart
| Step | Details | Ideal Conditions |
|---|---|---|
| Mold Type | Panettone paper mold | Greased, adequately sized |
| Covering | Damp towel or plastic wrap | Loosely covering |
| Proofing Environment | Draft-free, warm area | 75°F (24°C) |
| Duration | 2 to 3 hours | Until dough doubles |
| Dough Readiness Test | Poke test | Slight indentation remains |
Key Tips for Successful Final Proofing
- Avoid rushing this stage; adequate rising is key to the pillowy softness of panettone.
- Monitor the dough steadily to prevent overproofing, which can cause collapse during baking.
- Maintain consistent humidity to avoid a dry crust forming on the dough surface.
During final proofing, the dough transforms profoundly, allowing the gluten structure to relax while the pistachio filling melds deeply into the soft crumb. This stage lays the foundation for the distinctive lightness and texture that makes our Pistachio Panettone Recipe unforgettable.
Baking Instructions
Baking the Pistachio Panettone requires careful attention to oven temperature and timing to achieve the perfect golden crust with a soft, airy interior. Proper cooling is equally important to preserve texture and flavor.
Oven Temperature and Timing
- Preheat the oven to 350°F (175°C) to ensure an even bake from the start.
- Place the panettone mold on the middle rack to allow for balanced heat circulation.
- Bake for 45 to 55 minutes. The timing may vary based on your oven, so we recommend starting to check at 45 minutes.
- Use these indicators to test for doneness:
- The top should be deep golden brown and firm.
- Insert a skewer or thin knife into the center; it should come out clean or with just a few moist crumbs.
- The internal temperature should reach ideally about 190°F (88°C).
| Baking Step | Temperature | Time (minutes) | Doneness Indicator |
|---|---|---|---|
| Oven Preheat | 350°F (175°C) | – | Oven fully heated before baking |
| Baking Duration | 350°F (175°C) | 45 to 55 | Golden crust, clean skewer, internal temp 190°F |
- If the top browns too quickly before the center is baked, loosely cover the panettone with aluminum foil for the last 10-15 minutes.
Tip: Using a thermometer helps avoid dry bread, ensuring the perfect Pistachio Panettone texture.
Cooling the Panettone
- Once baked, remove the panettone from the oven carefully and allow it to cool in the mold for 10 minutes on a wire rack.
- To retain the iconic dome shape and prevent collapse:
- Insert two wooden skewers or chopsticks through the base of the panettone.
- Hang the panettone upside down by resting the skewers on the edge of a sturdy surface or over two stacks of cans.
- Let it cool completely for at least 3 to 4 hours. This step locks in the airy crumb structure and prevents sogginess.
Remember: Cooling upside down is a traditional method that maintains the light, fluffy texture that defines authentic Pistachio Panettone.
After cooling, we can glaze and decorate with the pistachio topping for a glossy finish and added crunch, making our Pistachio Panettone a stunning centerpiece ready to share.
Glazing and Decorating
Finishing our Pistachio Panettone with a glossy glaze and beautiful decorations enhances both its visual appeal and flavor. This final step creates the perfect balance of sweetness and crunch that makes our festive bread unforgettable.
Preparing the Pistachio Glaze
To prepare the pistachio glaze, we combine ingredients that add sweetness, a citrusy brightness, and a nutty crunch.
Ingredients for Pistachio Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
- ¼ cup finely chopped toasted pistachios
Steps:
- In a medium bowl, whisk together the powdered sugar, milk, and lemon juice until smooth.
- The consistency should be pourable but thick enough to coat the back of a spoon. If too thick, add a little more milk by ½ teaspoon increments.
- Stir in half of the chopped pistachios, reserving the rest for topping.
- Set the glaze aside to be applied once the panettone has cooled slightly but is still warm.
Tip: The lemon juice balances the sweetness with a subtle tang, elevating the overall flavor of our pistachio panettone.
Applying the Glaze and Toppings
Glazing and decorating require careful timing and technique to ensure the glaze sets beautifully and the nuts remain crunchy.
Steps:
- Once the panettone is out of the oven and has cooled for about 15 minutes, place it on a wire cooling rack with a tray underneath to catch drips.
- Using a spatula or spoon, pour the pistachio glaze slowly and evenly over the dome, allowing it to drip down the sides naturally.
- Immediately sprinkle the remaining chopped toasted pistachios over the wet glaze to ensure they stick well.
- For extra texture and visual appeal, you may also add a light dusting of powdered sugar after the glaze sets, about 10 minutes later.
| Step | Detail | Tip |
|---|---|---|
| Timing | Glaze while panettone is warm (15-minute cool) | Prevents glaze from cracking |
| Glazing | Pour glaze evenly; allow drips | Use wire rack to catch excess glaze |
| Decorating | Sprinkle reserved pistachios immediately | Keeps nuts crunchy and flavorful |
| Optional finishing | Dust with powdered sugar after glaze sets | Adds snowy festive look |
“Applying the glaze while the panettone is still warm ensures a shiny finish and helps the glaze meld beautifully with the crust, complementing the rich pistachio flavor.”
This Glazing and Decorating step completes our Pistachio Panettone, making it ready to impress both in taste and appearance.
Serving Suggestions
To elevate the Pistachio Panettone experience we suggest several delightful serving options that highlight its unique flavors and airy texture. Follow these steps to create memorable presentations perfect for festive gatherings or cozy mornings.
1. Classic Slice with Coffee or Tea
- Slice the panettone into 1-inch thick pieces using a serrated knife to preserve the airy crumb.
- Serve warm or at room temperature.
- Pair with a freshly brewed cup of espresso, cappuccino, or your favorite tea for a perfect balance of rich pistachio flavor and warm beverage comfort.
2. Toasted Panettone with Butter and Honey
- Lightly toast slices in a skillet or toaster oven until golden and slightly crisp on the edges.
- Spread with a thin layer of unsalted butter to melt into the warm bread.
- Drizzle with local honey or agave syrup for added sweetness and a glossy finish.
- Garnish with crushed pistachios for extra crunch and visual appeal.
3. Pistachio Panettone French Toast
- Prepare a custard mix with 2 eggs, 1/2 cup of milk, 1 teaspoon vanilla extract, and a pinch of cinnamon.
- Dip 1-inch thick panettone slices into the custard, coating both sides.
- Cook on a hot buttered skillet until golden brown, about 2 minutes per side.
- Serve topped with fresh berries, whipped cream, and a sprinkle of powdered sugar.
4. Dessert Pairing with Mascarpone Cream
- Whip 1 cup mascarpone cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth.
- Spread a generous dollop on each slice of panettone.
- Add seasonal fruit such as figs, pomegranate seeds, or orange segments.
- Optionally drizzle with pistachio glaze from the panettone topping recipe for a harmonious flavor blend.
Serving Temperature and Storage Tips
| Serving Option | Recommended Temperature | Storage Instructions |
|---|---|---|
| Classic Slice | Room temperature to warm | Store panettone wrapped tightly at room temperature up to 5 days or freeze for longer storage. |
| Toasted Panettone | Warm | Toast just before serving to retain crispness. |
| French Toast | Hot | Serve immediately for best texture and taste. |
| With Mascarpone Cream | Room temperature | Prepare cream fresh and refrigerate until serving. |
“Serving the panettone slightly warm maximizes the aroma of toasted pistachios and brings out its soft, fluffy texture.“
By tailoring our Pistachio Panettone serving methods to different occasions we invite everyone to enjoy this classic Italian treat in new and exciting ways. Whether paired with coffee, transformed into a decadent French toast, or served with creamy mascarpone, our panettone always shines as the centerpiece of the table.
Storage Tips
Preserving the freshness and vibrant flavor of our Pistachio Panettone is essential to enjoy its delicate texture and nutty taste over days. Here are the best practices to store this delicious treat properly:
Short-term Storage (1–3 Days)
- Wrap tightly: Use plastic wrap or aluminum foil to cover the panettone completely. This step prevents the bread from drying out and keeps the crumb soft.
- Room temperature: Store the wrapped panettone in a cool dry place, ideally between 65°F and 70°F (18°C to 21°C).
- Avoid refrigeration: Refrigerators can dry out the bread quickly, compromising its light and fluffy texture.
Long-term Storage (Up to 1 Month)
- Freeze properly: Slice the panettone before freezing for easier portioning later.
- Package securely: Wrap slices or whole loaf tightly with plastic wrap. Then place them inside an airtight freezer bag or container to avoid freezer burn.
- Thaw gently: Remove the frozen panettone from the freezer and allow it to thaw at room temperature. Avoid using microwaves as they can make the bread rubbery.
| Storage Type | Method | Temperature Range | Duration |
|---|---|---|---|
| Short-term | Wrapped tightly at room temp | 65°F–70°F (18°C–21°C) | 1–3 days |
| Long-term | Wrapped + airtight freezer bag | 0°F (-18°C) | Up to 1 month |
Additional Tips
- Use airtight containers when storing slices to preserve moisture and prevent exposure to air.
- Avoid exposure to direct sunlight or heat sources as this causes premature staling.
- Rejuvenate stale panettone by warming it for 5–10 minutes at 325°F (160°C) wrapped in foil to restore softness without drying.
“Proper storage methods maintain the prized airy crumb and pistachio flavor that make our Pistachio Panettone distinctively delightful.”
By following these storage techniques, we ensure every slice remains as enjoyable as the day we baked it—perfect for savoring over multiple occasions or gifting to loved ones.
Conclusion
Baking Pistachio Panettone is a rewarding experience that brings a unique twist to a beloved classic. With the right ingredients, tools, and patience, we can create a loaf that’s light, flavorful, and visually stunning.
This recipe invites us to share a special moment with family and friends, turning simple ingredients into a festive centerpiece. Whether enjoyed fresh or stored for later, our Pistachio Panettone promises to delight every bite and elevate any occasion.
Frequently Asked Questions
What makes Pistachio Panettone different from traditional panettone?
Pistachio Panettone features a unique pistachio filling and glaze, adding a rich, nutty flavor and crunchy texture to the classic sweet, fluffy Italian bread.
What key ingredients are needed for Pistachio Panettone?
Key ingredients include all-purpose flour, sugar, active dry yeast, warm milk, butter, eggs, vanilla, honey, chopped pistachios, heavy cream, and powdered sugar for the glaze.
What equipment do I need to bake Pistachio Panettone?
You’ll need a stand mixer with a dough hook, mixing bowls, measuring tools, a digital scale, thermometer, panettone paper mold, spatula, pastry brush, and a cooling rack.
How do I prepare the yeast for the dough?
Activate yeast by mixing it with warm milk and sugar. Let it sit until it becomes foamy, indicating the yeast is ready to use.
Why is kneading important in making panettone dough?
Kneading develops gluten, creating a smooth, elastic dough that traps air bubbles and ensures a soft, airy texture in the final bread.
How do I know when the dough has risen enough?
The dough should roughly double in size during rising. A gentle poke test will show if it springs back slowly, indicating readiness.
How is the pistachio filling added to the dough?
The risen dough is rolled out, the pistachio filling is spread evenly, then the dough is rolled up and shaped into a round loaf before proofing.
What temperature and time should I bake Pistachio Panettone?
Bake at 350°F (175°C) for 45 to 55 minutes, until the top is golden brown and a skewer inserted comes out clean.
Why do I hang panettone upside down after baking?
Hanging it upside down prevents the dome from collapsing, helping maintain the bread’s airy, tall shape while it cools.
How do I glaze and decorate Pistachio Panettone?
Brush a glaze made from powdered sugar, milk, and lemon juice on top, then sprinkle chopped toasted pistachios for a glossy, crunchy finish.
What are the best ways to serve Pistachio Panettone?
Serve it with coffee or tea, toasted with butter and honey, as French toast, or with mascarpone cream and fresh fruit for a festive treat.
How should I store Pistachio Panettone to keep it fresh?
For up to 3 days, wrap tightly and keep at room temperature. For longer storage, slice and freeze wrapped panettone, then thaw gently before serving.