Trim the edges of each slice of panettone so that you have 8 neat squares 10x10cm (4x4in). Cut each square in half to form 16 rectangles 5x10cm (2x4in). Butter one side of each piece.
Lay a piece of clingfilm on a clean work surface and place 8 panettone slices, buttered side down, on the plastic wrap. Drizzle a little Amaretto over the top.
Using a very sharp knife dipped in hot water, cut each chocolate block into 4 wide strips. Lay 1 piece on each of the panettone fingers, then add 3 marshmallow pieces along the length of the chocolate. Top with another piece of the panettone, buttered side up, to make a 'sandwich'. You should end up with a total of 8 small sandwiches.
Heat a large frying pan over a medium heat. Carefully lift up each sandwich, holding them together to make sure the filling doesn't fall out. Then cook each for 2-3 minutes on one side, before carefully turning over and cooking the other side for 2-3 minutes, or until both the marshmallows and the chocolate have melted. The panettone should be golden and crisp. Remove from the pan and place on a serving platter.
Mix the icing sugar and cinnamon together then sift over the hot sandwiches. Serve immediately.
Inspired by her travels across the snow-cloaked regions of Europe, Jane Lawson's Snowflakes And Schnapps is a collection of hearty seasonal recipes and dinner-party treats. Published by Murdoch Books, £25, it's available online from www.tesco.com/books.
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