MAKES: Makes enough for 2 round 7-inch panettone
Created by Elisabeth Prueitt and Chad Robertson of Tartine Bakery in San Francisco, this sweet, nutty glaze goes with the panettone they developed for La Cucina Italiana. Drizzled over the loaves before baking, the glaze adds another element of flavor and helps keep the finished bread moist. The glaze itself is so good, however, you are bound to find other uses for it.
- 1 cup confectioners sugar
- 1 scant cup whole hazelnuts
- 2 tablespoons whole-wheat flour
- 3 tablespoons good-quality extra-virgin olive oil, unflavored or infused with
- Meyer lemon
- 2 large egg whites
In a food processor, purée hazelnuts, sugar and flour until nuts are finely chopped and ingredients are combined. Add egg whites and oil; purée to combine to a very thick, paste-like glaze. Glaze can be kept, covered and refrigerated until ready to use and for up to 3 days. Bring to room temperature before using.
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