Prepare the glaze on the same day as the first panettone dough. In a mixer blend the first 3 ingredients together, add the alcohol and the egg white and get it into a liquid foorm but not too viscous (not too light). Cover with plastic wrap and leave to rest in the refrigerator. At the time of use, whisk lightly with an electric whisk, if the mixture is too thick, add a little egg white.
ASSEMBLY: Once the panettone has reached the desired rising level, cover the surface with a thin layer of icing on which will be placed some unpeeled almonds, sugar grains and a sprinkling of veiled sugar. Bake for 50 minutes in a preheated oven at 170 ° C, in the lower part of the oven to avoid excessive browning of the surface. Reach 92 ° at the heart, take it out of the oven, skewer with a pin for Panettone and let it cool for 12 hours upside down. After this time, the Panettone can be packaged as desired. We recommend tasting after 4 days after taking it out of the oven, it will be a bomb!