Amaretto Panettone

Tuesday, December 3, 2019
Amaretto Panettone is an Italian yeast-risen sweet fruit bread that is baked every year as a tradition around the Christmas holiday.

This bread is delicious served toasted, spread with your favorite jams, or eaten plain.

If you haven't tried making panettone, it's very easy with our simple instructions.

During the fall season starting around October, we like to start our holiday baking as we give many of these loaves to friends and family.

Any cooking vessels will do, round, loaf-shaped and even braided and this year I even tried some taco metal tins for pretty shaping.

I like to keep the shapes to be molded into easy cuts for making toast and even sandwiches.

This dough is light in weight and yeast-risen with an addition of both golden raisins and dark that are also soaked in Amaretto.

This is a yearly traditional bread we make in our home along with the original Panettone and Pandoro which is an Italian Golden Cake made in Italy for the Christmas celebration.

Usually, if we get any store-bought Panettone loaves, we use that for baked french toast and baked egg breakfast casseroles.

Scroll down to my printable recipe card to print this off for this easy recipe everyone will enjoy this homemade bread as a treat on Christmas morning.

this is a round yeast risen dough baked called Panettone with two kinds of raisins in it and flavored with Amaretto,.

Eating this Panettone

When this comes out of the oven hot, we slather it with butter and lucky to have any left it so delicious.

The panettone taste amazing warm, toasted or just plain.

Great in the morning with coffee or tea.

this is a sliced loaf of Panettone Christmas bread

The Story Of Panettone

In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan.

The word "panettone" derives from the Italian word "panetto", a small loaf cake.

A legend tells of a story that takes place in the 15th century when Ludovico il Moro was the Duke of Milan.

this is an Italian panettone dough rising in taco pans for a nice festive star shape

Shapes and Sizes

It has a cupola shape, which extends from a cylindrical base.

Other bases may be used, such as an octagon, or star-shaped but are more common to pandoro.

It is made with a proofing process originally which takes several days, giving the cake its distinctive fluffy characteristics.

It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.

Many other variations are available such as plain or with chocolate.

It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or sweet wine, such as Asti or Moscato d'Asti and even Amaretto.

This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors

Ingredients You will need for making Amaretto Panettone

  • butter softened
  • milk
  • zest of oranges
  • sugar
  • raisins golden and dark
  • Amaretto
  • flour
  • eggs
  • salt
  • vanilla or almond extract
  • yeast
  • water
  • Optional: allspice

This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors

Keeping These Fresh

I like baking smaller size loaves and make early in December and freeze them for gift giving.

It's really a time saver when we make so many Christmas cookies, I like to get these done early.

Being they freeze well, I can just pack them up frozen and add a pretty ribbon on gift-giving day.

This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors

My Son's Favorite Bread

My son Chad loves this bread.

He ordered the original pan below online for me that is a large one loaf panettone.

Through the years I have also used many other vessel shapes to bake the dough in.

I will share those pan ideas with you below, but you can really use any shapes you prefer including braiding this bread..

I prefer to use shapes that are easy to cut when using this as a breakfast toast or sandwich as I mentioned previously.

This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors

Egg Wash Makes It Shine

As you can see from the photo above there is no egg wash on there.

I posted that photo to show you the difference.

The top of these gets their beautiful sheen look by using the egg wash.

Don't miss that step.

I also add a little Amaretto into that egg mixture.

Baking Pans

If you can't get a Panettone pan you can use 4 Tortilla individual pans which I found in any baking department at a retail store.

Make sure you line them with parchment paper and oil spray with cooking oil.

You can also use clean metal coffee cans. I use one extra-large original panettone pan or the extra-large coffee cans and if you use the small cans the dough will make 3 small ones.

These are taco pans lined with parchment paper being used as a vessel to bake Panettone bread in

Original Flavors

The original panettone recipe has a grated orange peel and grated lemon peel.

You can adapt the recipe any way you like, this recipe is just a guideline to how we like ours through the years of adapting to our families taste.

You can find the original recipe here which is a little different than this one.

this is panettone bread rising in taco tins

Try Our Other Favorite Recipes

Pandoro (Golden Cake)

My Best Italian Christmas Roundup

This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins

Tips for Freezing This Panettone

I usually make over 12 loaves during the holiday season and give many away.

The bread freezes well and one tip is to cool the bread completely, freeze it uncovered, then wrap it in wax paper and place it in a freezer bag.

You don't want flat deflated bread, so be sure if you are freezing this delicate yeast-risen bread you freeze it on a cookie sheet uncovered until hard before wrapping it.

You can actually purchase fancy bottom wraps for the round coffee can style bread,

They can be found online that go around the panettone and pretty like the panettone you buy in the store.

I usually don't elaborate on the fancy collars for my panettone, it doesn't last long enough to dress but perfect for the finishing touch for gift-giving.

Amaretto Panettone Recipe Pin for later

this is a pin for later Holiday Panettone bread

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Easter Recipes

Game Day Recipes

Amaretto Panettone

Amaretto Panettone

Yield: 6
prep time: 20 Mcook time: 45 Mtotal time: 65 M
Panettone with Amaretto Bread is a sweet yeast-risen dough made at Christmas and served toasted or plain. Panettone is known worldwide as a delicious homemade sweet bread Holiday tradition and sold everywhere.


  • 1 stick butter softened
  • 1/2 cup milk warmed
  • zest of 2 oranges
  • 1/2 cup sugar
  • 1/2 cup mixed raisins golden and dark
  • 1/2 cup or more Amaretto to soak the raisins in for at least 1 hour ( soak either in Amaretto or any other brandy, liqueurs of choice) 1/4 cup needs to be reserved to use in this recipe plus 1 tablespoon for the egg wash, you can discard the rest.
  • 4 cups flour or more
  • 3 egg yolks + 1 whole egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla or almond extract
  • 2 packages yeast dissolved in 1/4 cup warm water
  • 1 egg yolk beaten with 2 tablespoons water to brush the top
  • 1/4 cup Amaretto or use 1 tablespoon almond extract
  • Optional: 1/2 teaspoon allspice ( I like this in the dough) and 1 tablespoon orange zest
  • Note: I have readers that put chocolate chunks in the dough which is optional addition at the end
  • Panettone pan or use a metal coffee should be lined with parchment paper or any style pan you prefer or have to use. I even used Tortilla Taco pans any kind of shapes or sizes can be used however the original Panettone pan is large and tall.


How to cook Amaretto Panettone

  1. Heat oven to 350 degrees.
  2. Prepare Panettone pan, greased or using parchment paper-lined pan.
  3. Soak the raisins in the Amaretto or other flavored liqueur you prefer for 1 hour. Drain reserving 1/4 cup for the recipe and 1 tablespoon for egg wash.
  4. Add the yeast to a larger mixer bowl with 1/4 cup warm water to dissolve.
  5. In another large bowl using an electric beater cream the butter and sugar together then add the milk.
  6. Add the buttered mixture, the egg yolks, zest, whole egg, salt vanilla, and liqueur you're using into the yeast and water blending well.
  7. Add the flour a little at a time until a soft dough forms around 4 minutes with the flat beater. Kneading around 10 minutes by hand adding the raisins.
  8. Place in a draft-free area and let rise 1 hour.
  9. Punch down and put it into the panettone pan.
  10. Let rise again.
  11. Brush with egg yolk adding the reserved Amaretto to the egg wash. Bake on 350 until golden brown.
  12. Makes 1 large or 6 small in using taco tins.  Using small coffee tins will make 3.
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Homemade Italian Panettone, homemade holiday panettone, Italian bread recipes, Panettone bread recipes, Amaretto Panettone bread, yeast risen bread recipes
bread, holiday, Christmas, Italian bread, sweet bread
Created using The Recipes Generator

Amaretto Panettone Recipe Pin for later

This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins

Don't Forget to Try My Favorite Italian Christmas Cake Below

Pandoro (Golden Cake)

This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins

Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2019.


  1. This looks amazing. I adore panettone. Merry Christmas!

  2. Such a marvelous holiday tradition! Your pannetone looks fantastic!!!

  3. I love panettone. Haven't tried making it myself yet. I guess I could try.

  4. I've never had panettone before but now I can't wait to try it. What an interesting history!

  5. Such a festive recipe and looks delicious!

  6. I love Panettone but never tried making it at home. Looks so delicious and perfect for Christmas!

  7. My nana used to make Panettone every Christmas, but I haven't had it in so long. I can't wait to try your recipe as it looks so delicious and just like the one my nana made!

  8. This is certainly a special bread and I can see why it's your son's favorite.

  9. We love our panettone -- and I've been making it for years -- this is the first year in a long time I won't be baking this lovely dessert. Your panettone sounds wonderful with the amaretto. Wish I were enjoying a piece of it now.

  10. I love learning a little history on this popular holiday bread. This looks deicious! I have not made it before, but would love to try!

  11. So fluffy with amazing flavor! Perfect for the holidays!

  12. This recipe is delicious! Especially soaking the raisins in amaretto - excellent instructions too!


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