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4
loaves, 1 pound 4 ounces eachEasy
By Bo Friberg
Published 2003
Triestine is basically panettone made in a different shape. Instead of being baked in a tall, cylindrical form, this variation is made as a freestanding round loaf. The top and sides are coated with a ground almond mixture, then covered with sliced blanched almonds. After proofing, the loaves are heavily dusted with enough powdered sugar to completely cover the nuts. During the oven-spring, this coating breaks apart, leaving a beautiful contrast with a seasonal look resembling snow-covered