The mini eggless pistachio panettone are small, soft, fragrant, and irresistibly delicious leavened cakes, perfect to serve during the holidays or to give as single servings. The dough is enriched with pistachio pesto, crunchy granules, and pistachio chocolate chips, making them soft, aromatic, and rich in flavor with every bite. They are easy to prepare, contain no eggs, and bake in just a few minutes. Once baked, you can decorate them with a shiny pistachio glaze and a sprinkle of granules, for a result that is beautiful to see and delicious to taste. Perfect for Christmas breakfast, snack, or to put in gift baskets!
Also try these Christmas sweets:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 2 cups all-purpose flour
- 2.5 tbsp matcha powder (For the color)
- 2/3 cup milk
- 1 tsp fresh brewer's yeast
- 3 tbsp butter
- 1/4 cup chocolate chips (Pistachio-flavored)
- vanilla
- pistachio granules
- pistachio paste
- 3.5 oz white chocolate
- 2.5 tbsp pistachio paste
- pistachio granules
Steps
For the preparation of Mini Eggless Pistachio Panettone (Soft and Delicious) watch the video HERE.
In a large bowl, combine the flour, yeast, milk, pistachio granules, pistachio paste, pistachio pesto, matcha powder,
sugar, and a few drops of vanilla aroma. Knead for about 10 minutes until the dough becomes smooth and elastic.
After this initial phase, incorporate the softened butter little by little, continuing to knead until fully absorbed. Finally, add the pistachio chocolate chips and distribute them evenly in the dough.
Transfer the mixture to the work surface and divide it into pieces of about 100 g each
Form smooth balls and place them in mini panettone molds. Let them rise until they reach the edge of the molds,
then bake in the oven at 350°F (180°C) for about 25 minutes until they are puffed and golden.
Prepare the glaze by melting the chocolate and mixing it with a tablespoon of pistachio paste to obtain a fluid and glossy cream. Once the mini panettone are completely cool, glaze the tops
and finish with a bit of pistachio granules.
Soft, fragrant, and full of pistachio: a true Christmas treat
Storage:
The mini eggless pistachio panettone can be perfectly preserved for 3-4 days, well sealed in an airtight container or in food bags, keeping them soft and fragrant. You can also freeze them already baked (without glaze) for up to 2 months: just thaw them at room temperature and glaze them when ready to enjoy as freshly made.
