A crisp, nutty, sugary topping for panettone, with a slight crunch from the ground cornmeal and a hint of chocolate from the cocoa. It can be made up to a week ahead and stored in a sealed container in the refrigerator. Rice flour gives a more enjoyable texture to the ‘glassa’ when you chew it – in Italy a mixture of potato starch and rice flour is often used – but if you need to substitute cornflour (what’s known as cornstarch in the USA) if that’s easier.

enough for 3-4 panettone

Stir everything together until smooth. It’s that easy. Just before baking spread or pipe some of the mixture on top on the panettone carefully. If the recipe calls for whole almonds, coat these in the mixture too before place them on the panettone so they stick well and don’t dry out. And if the recipe uses nibbed sugar, sprinkle this on top of the 'glassa', then bake as recommended in the recipe you’re using.