Panettone is a dessert that’s rich in flavor and delicious even on its own. But in Italy it’s customary to personalize it and make it special, transforming it into a dessert worthy of the most important meal of the year, or a snack to share with the whole family to make the holidays lasts a little bit longer. That’s where the glaze comes in, a thin covering applied to the cake to maximize the flavor, presentation, and appeal of the meal’s final course. In this case the key word is sweetness, since one of the basic ingredients in the glaze is sugar.
Almond glaze
This is probably the most classic glaze, used on an array of traditional desserts. For best results it should be poured onto the panettone while it’s still baking, though a more artisanal effect is also acceptable, using it to make a store-bought panettone even more special. To make it mix 1/8 cup of egg whites with 2 ounces of brown sugar. Once mixed, add 3 ounces of peeled, chopped almonds and 3/4 ounce of almond flour. At this point, spread the glaze on the panettone and decorate it with whole almonds. Bake at 350°F for 10 minutes and let cool before serving.
Amaretto glaze
This glaze is all about the bitter-sweet contrast. Known as amaretto glaze, it’s produced with a mixture made from the kernels inside apricot stones. For the amaretto glaze, grind 3 ounces of raw sweet almonds, 2 ounces of hazelnuts, 1 ounce of apricot kernels, 11 ounces of sugar, 1/2 ounce of cocoa, 1/2 ounce of corn flour and 1/2 ounce of starch in a mixer. Add 1/4 cup of egg whites and work to obtain a glaze that is neither too firm nor too runny. Pour it over the panettone and bake in the oven for a few minutes.
Dark chocolate glaze
The secret to dark chocolate panettone glaze is properly tempering it. Chop 11 ounces of dark chocolate into smaller bits, place two thirds in a saucepan and melt it in a bain-marie. As soon as it is melted, place it on a marble surface and spread it with a spatula until it cools. Put it back in the pan, add the remaining chocolate and let it melt in a bain-marie. Repeat the spatula operation until the chocolate is cold. Melt it again. The glaze is now ready to be poured and spread over the panettone, which should then be placed on a rack to cool.
