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hazelnut glaze

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.

Ingredients

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

Instructions

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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Comments [2] | Add your comment

Thank you for your comment. This is indeed a very thick, paste-like glaze that is meant to spread and thin during baking in the panettone recipe mentioned in the recipe's intro. (Thanks to your comment we added more description of the glaze to the recipe.) However, the way it reacted with the dough during baking may have indeed been due to altitude. We're glad you liked the panettone recipe itself. Unfortunately, we can't test the recipe from your heights.
Posted: December 22, 2010 10:45 by joannesmart
This didn't work for me at all. Came out as a thick dough that didn't melt or spread at all. I had to pull it off in globs from the top of my panettone... too bad, it tasted amazing! Wonder if I missed something, or if it has to do with me being at over 7,000 feet?
Posted: December 21, 2010 10:13 by jserendip