More than a decade later, I finally did it! And, I have to say that for a first try, it yielded a very satisfying result. I used the recipe in The Italian Baker by Carol Field. The only (major) deviation I made from the recipe is that I used Fior di Sicilia from King Arthur Flour instead of the vanilla and (fresh) orange and lemon peels. I knew from experience that it had the exact flavor I look for in commercial panettones.
