Panettone Granola

For November I entered an extremely competitive category—the Panettone. Every holiday season, delicious new interpretations of this Italian sweet bread drop. This year it becomes granola.

Originating in both historical fact and Latin legend, the panettone is most commonly traced back to “Toni”—a Milanese baker in 15th century. Today Toni’s fluffy legacy seems to iterate faster than AI.

My own recipe was inspired by the panettone from Settepani—a family owned bakery and 30 year old institution in Williamsburg. With orange peel and lemon peel, golden raisins and chocolate balanced with crumbly almonds and amoretto—you won’t miss that soft texture with crunchy spin on a classic treat.

Don't bring a fancy Italian dessert home this Thanksgiving. You just need my granola.