DazeBlog

When faced with the prospect of lackluster grocery store panettone around the holidays, I wondered whether you could take a page from almond croissants, in which a nut paste is spread and baked into stale or day-old pastries. My colleague Daniela Galarza ran with the idea, developing a recipe for Panettone Bostock, a variation on the common French pastry for using up old bread. Hers features an any-nut frangipane you can slather onto staled panettone, croissants, brioche or even white bread and top with your choice of nuts and fruit.

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