Patience is the most important ingredient in the process of making a perfect panettone—start early! The proofing stage is important to achieving its iconic dome, and the result is well worth it!

Preparation

For the panettone, add sifted flour, yeast, sugar, butter, eggs, yolk, zests, vanilla and half the water in the bowl of a mixer with the dough hook attached. Mix for 30 seconds, then add the other half of the water and salt. 

Mix for 15–20 minutes, stopping after 10 minutes to scrape the hook and bowl. Add the chocolate chips and mix on low for 2–3 minutes, or until well combined.

Remove to a lightly floured surface and gather the dough into a ball. Place in a large oiled bowl and cover with plastic. Let rise for 2–3 hours, or until tripled in size.

Once risen, place the dough on a lightly floured flat surface, roll again into a ball, place in a greased panettone mold, cover with plastic wrap and a clean dish towel and let rise for 1 hour.

For the topping, mix together almond flour, cornstarch, sugar and egg white in a medium bowl. Set aside.

Preheat oven to 365°F.

Carefully brush the risen panettone with the topping, then top with Marcona almonds and sprinkle with powdered sugar. Bake for 45–50 minutes, using a toothpick to test for doneness, or until the internal temperature is 190°F.

Immediately move to a wire rack to cool completely before cutting.