Name: Almond Petits Fours
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 2
Ingredients: 1 can (8 ounces) almond paste -; 3/4 cup butter, softened -; 3/4 cup sugar -; 4 large eggs -; 1 cup cake flour -; 1/4 cup seedless raspberry spreadable fruit -; Glaze: -; 4-1/2 cups sugar -; 2-1/4 cups water -; 1/4 teaspoon cream of tartar -; 1-1/2 teaspoons clear vanilla extract -; 1/4 teaspoon almond extract -; 6 cups confectioners' sugar -; Assorted food coloring -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Almond Petits Fours

1. 1 can (8 ounces) almond paste -

2. 3/4 cup butter, softened -

3. 3/4 cup sugar -

4. 4 large eggs -

5. 1 cup cake flour -

6. 1/4 cup seedless raspberry spreadable fruit -

7. Glaze: -

8. 4-1/2 cups sugar -

9. 2-1/4 cups water -

10. 1/4 teaspoon cream of tartar -

11. 1-1/2 teaspoons clear vanilla extract -

12. 1/4 teaspoon almond extract -

13. 6 cups confectioners' sugar -

14. Assorted food coloring -

How to cook deliciously - Almond Petits Fours

1. Stage

Line a 15x10x1-in. baking pan with parchment; coat the paper with cooking spray and set aside.

2. Stage

In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan.

3. Stage

Bake at 325° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. Stage

Cut cake in half widthwise. Spread jam over 1 half; top with remaining half. Cut into assorted 1-1/2-in. shapes.

5. Stage

In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint glaze with food coloring.

6. Stage

Gently dip petits fours, 1 at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely.