Panettone Granola

For November I entered an extremely competitive category—the Panettone. Every holiday season brings delicious new interpretations of this Italian sweet bread. This year it becomes granola. Originating in historical fact and Latin legend, the panettone is 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 extract—you won’t miss that distinctive soft texture with my own unique take.So don’t bring a fancy Italian dessert home this Thanksgiving. You just need my granola.