Panettone Bostock

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