Premium Easter set (almond)

Create a truly festive Easter atmosphere with the exquisite Almond Set from COOKIT. This harmoniously curated set of ingredients is perfect for those who appreciate the noble taste of almonds and wish to easily bake a special festive pastry at home.

The set combines three premium ingredients that will help you create an aromatic, delicate, and sophisticated Easter pastry—ranging from classic Easter breads to an Italian panettone with distinct almond notes.

Set Contents:
Almond flour (200 g) – gives the pastry a delicate texture and a noble nutty flavor.

Almond praline (180 g) – adds deep caramel-almond notes.

Almond slivers/sticks (180 g) – ideally suited for decoration.

Specially for you, baking production engineer Nadiya Ivanova has developed an Almond Panettone recipe that will satisfy the tastes of the most demanding gourmets.

Recipe: Almond Panettone
Ingredients
Premium wheat flour — 1000 g

Sugar — 150 g

Salt — 15 g

Egg yolks — 5 pcs

Fresh compressed yeast — 50 g

Butter (82% fat) — 150 g

Vanilla sugar — 10 g

Almond paste — 20 g

Milk (2.5% fat) — 350 g

Orange jelly bits — 280 g

Zest of 1 orange

Almond slivers — 180 g

Almond flour — 100 g

Preparation
Preparing the Preferment (Opara): Warm the milk slightly. Add the yeast, one tablespoon of sugar, and 200 g of flour (taken from the total amount). Leave it for 15–20 minutes until the yeast becomes active. Meanwhile, whisk the egg yolks with the remaining sugar until smooth.

Kneading the Dough: Combine the rest of the sifted flour, salt, and vanilla sugar. In a deep bowl, mix the dry ingredients with the preferment. Gradually add the yolk-and-sugar mixture and knead until combined. Then, gradually incorporate the chilled butter (cut into cubes), along with the almond paste and orange zest. Knead the dough until it has an elastic, smooth structure.

Adding the Filling and First Rise: Gently fold the orange jelly bits into the dough. Cover with a towel and leave in a warm place for 1.5–2 hours to rise.

Shaping: Shape the dough and place it into the panettone baking molds, filling them to about 2/3 of their capacity. Cover with a towel again and let prove for another 80–150 minutes for the final rise.

Baking: Preheat your oven to 180°C. Pipe the almond glaze in circles over the top of the panettone using a pastry bag, then sprinkle with the almond slivers and icing sugar. Bake at 165–170°C for 30–35 minutes until beautifully golden brown.

Almond Glaze
Ingredients
Almond flour — 100 g

Cornstarch — 35 g

Sugar — 200 g

Egg whites — 120 g

Preparation
Mix all the dry ingredients together. Add the egg whites and stir until a smooth, uniform mass forms. Pipe the glaze in a circular motion on top of the panettone, keeping slightly away from the edges of the mold.