Almond Petits Fours

Name: Almond Petits Fours
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 227 grams can almond paste; 177 milliliters butter, softened; 237 milliliters cake flour; 1 liters confectioners sugar; 0 teaspoons cream of tartar; 4 eggs; 30 servings Assorted food coloring; 59 milliliters seedless raspberry spreadable fruit; 946 milliliters sugar; 1 teaspoon clear vanilla extract; 473 milliliters water

You can never have too many dessert recipes, so give Almond Petits Fours a try. This recipe makes 30 servings with 297 calories, 2g of protein, and 7g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, water, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Pan

In a large bowl, cream the almond paste, butter and sugar until light and fluffy.

Ingredients you will need

Almond Paste

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in flour.

Ingredients you will need

All Purpose Flour

Egg

Spread evenly into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

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

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Cut cake in half widthwise.

Spread jam over one half; top with remaining half.

Ingredients you will need

Spread

Jam

Cut into assorted 1-1/2-in. shapes.

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°.

Ingredients you will need

Cream Of Tartar

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

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.

Ingredients you will need

Powdered Sugar