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Step 1
1 Make the syrup: In a small saucepan over high heat, combine the water and sugar
Step 2
2 Stir until the sugar dissolves, about 1 minute
Step 3
3 Remove from the heat and stir in the orange blossom water or rose water, if using
Step 4
4 Set aside to cool
Step 5
5 Position a rack in the middle of the oven and preheat to 350 degrees
Step 6
6 Line a large, rimmed baking sheet with a silicone mat or parchment paper
Step 7
7 Make the frangipane: In a food processor, process the nuts and sugar until the nuts are finely ground, stopping to scrape down the sides of the bowl if necessary
Step 8
8 Add the egg, butter and salt and process until smooth
Step 9
9 To assemble: Place the stale or lightly toasted panettone slices on the prepared baking sheet
Step 10
10 Using a pastry brush or spoon, brush the panettone with the syrup until it is soft and moist but not completely soaked
Step 11
11 You may have leftover syrup; reserve for another use
Step 12
12 Using a tablespoon or offset spatula, spread about 1/2 cup of frangipane in an even, 1/3-inch-thick layer over each soaked slice of panettone
Step 13
13 Depending on the size of the slices, you may have some left over
Step 14
14 Top with fruit or chopped nuts, if desired
Step 15
15 Bake for 30 to 35 minutes, or until the frangipane is set and lightly browned along the edges
Step 16
16 Serve warm or at room temperature, sprinkled with confectioners' sugar, if desired
Step 17
17 NOTE: Almonds, pistachios, pecans, pine nuts, hazelnuts, cashews and macadamia nuts will all work
Step 18
18 Nuts may be roasted or raw