I love this recipe and one friend who studied at Le Cordon Bleu said they were marvelous. I have always made the smaller size muffins (18 count) and left off the almonds. They fall off before anyone can eat them. Today I made a 1 1/2 oz. size for an upcoming buffet (count 42). The muffins are too large for a 2 or 3 bite appetizer. I will try icing with a confectioner's sugar and orange juice mixture that should finish the size off nicely.
I like this recipe. I've made it three times now and I give it away for Christmas. That said, recipe seekers should know that the texture of this bread is not like that found in the boxed imported Panettones found on sale during the holiday season. Anyone who is hoping for something similar needs to pass on this recipe.
I make this reciepe at holiday time 3-4 times. I have given this out as gifts for years now, friends, teachers at school and co-workers. It is great sliced and toasted with a little butter. Our family holiday favorite. Worth the effort in making!
this recipe was so easy to make and the taste is excellent. i had a problem with the almonds adhering to the top, next time i will try an egg wash to see if that works better.
I love this recipe, and am making it for Christmas gifts for the second year in a row - it got rave reviews last year. It definitely is time-consuming; I set aside the better part of a day to be at home, though I am not working the whole time. I make it just as written, though I like the other reviewers' substitution ideas....maybe next year!
One of the best panettones I have ever eaten! Delicious and delicate though it did take a lot of effort to make. I found them to be more tender and lighter if reheated for 30 seconds in the microwave before serving.