ARMIDDA GLAZE • armidda 10 g • white chocolate 500 g • cocoa butter 150 g Melt chocolate and cocoa butter, then add armidda at 30°C. Use the glaze immediately. • raw almonds • large granella sugar decoration Before placing the panettone in the oven, glaze it and decorate it with raw almonds and granella. Baking: for pieces that weigh 750 gr, 45 minutes at 180°C; for pieces that weigh 1000 grams, 53 minutes at 180°C (up to 96- 97°C at the centre of the product). Variation: it is possible to fill the panettone with an armidda-flavoured spreadable cream. DECORATION AND BAKING INSTRUCTIONS 43
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