Mini Almond Panettones

• 4 cups all purpose flour
• 1 tablespoon nutmeg
• 3/4 cup sugar
• 1 teaspoon salt
• 7 ounces dry active yeast instant
• 1 1/4 cups milk
• 1 teaspoon bitter almond extract
• 1 lemon zested
• 3 1/2 tablespoons butter
• 11/16 cup slivered almonds
• 1 medium egg

1. In a stand mixer, add the ingredients in this order: flour, nutmeg, sugar, salt, yeast, milk, almond extract, lemon zest, butter, and egg. Using the hook attachment, beat until the dough comes away from the sides and is smooth, elastic, and no longer sticky.
2. Add the almonds and let the machine run a little longer to incorporate them into the dough.
3. Grease 10 muffin tins.
4. Pour the dough out onto a lightly floured work surface and flatten it out.
5. Then make a ball with it again.
6. Cut the dough ball into 10 pieces about 80 to 100 grams each.
7. Roll each section into a ball and place each ball into a muffin tin seam-side down.
8. Preheat the oven to 200 degrees Celsius.
9. Place the muffin tins on top of the oven so they are heated up for 30 minutes. Then bake them for 15 minutes until golden. If you are making just 1 panettone, you will need to increase baking time by another 10 to 15 minutes.

flour, nutmeg, sugar, salt, yeast, milk, bitter almond, lemon zested, butter, almonds, egg

Taken from www.yummly.com/recipe/Mini-Almond-Panettones-626862 (may not work)