Recipe

Almond Petits Fours Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 6 months ago Who among us remembers Petits Fours? I have the fondest childhood memories from when I was a wee lass. I have never made them but when I found this triple-tested recipe from Good Housekeeping, I had to post it. I must admit, it's a little bit too long for me ;)... More Prep:45m Cook:18m Servings:24	Lor
	cakes

Does this look good? Yeah! / Nope

Fans

iffyo

annieamie

jett2whit

mystic_riv

notyourmom

Ingredients

Almond Cake

.5 packages (3-1/2 ounces) almond paste

.5 cups granulated sugar

.5 cups butter or margarine, softened

3 large eggs

.5 cups all purpose flour

.25 teaspoons baking powder

.25 teaspoons salt

Fondant Glaze:

4 Tablespoons butter or margarine, cut up

5 Tablespoons milk

2 Tablespoons light corn syrup

A pinch salt

1 box (16 ounces) confectioners' sugar

Blue, pink, green, and/or yellow paste food coloring

Directions

Prepare Almond Cake:

Preheat oven to 350° F.

Grease and flour 24 mini muffin-pan cups.

Crumble almond paste into food processor bowl with knife blade attached.

Add granulated sugar and pulse until almond paste is finely ground.

Add butter and process until smooth.

Add eggs and process until combined, occasionally stopping processor and scraping side of bowl with rubber spatula.

Add flour, baking powder and salt, and process until blended.

Spoon batter into muffin-pan cups, filling almost to top.

Bake cakes 15 to 18 minutes or until golden brown and tops spring back when lightly touched with finger.

Cool cakes in pans on wire rack 10 minutes.

Invert cakes from pans onto wire rack to cool completely.

Prepare Fondant Glaze:

In microwave-safe medium bowl, heat butter in microwave oven on High about 30 seconds or until melted.

Stir in milk, corn syrup, and salt, then stir in confectioners' sugar until glaze mixture is smooth.

Reserve 2 tablespoons white glaze for decorating tops of petits fours; cover with plastic wrap to prevent drying out.

Divide remaining glaze into desired number of custard cups; tint with choice of food coloring.

Decorate petits fours: If necessary, trim rounded sides of cakes so they will sit flat.

Set cakes, still on wire rack, over waxed paper.

Spoon tinted glazes over cakes as desired, allowing glaze to run down sides and drip onto waxed paper.

If necessary, use small metal spatula to spread glaze evenly over tops and sides of cakes.

Allow glaze to set, about 25 minutes.

When glaze on cakes is set, spoon reserved white glaze and remaining tinted glazes into separate heavy-duty self-sealing plastic bags, with corners snipped to 1/8-inch opening; use to pipe dots, lines, pretty designs, and/or letters on top of cakes.

Allow designs to dry completely.

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Comments

jett2whit 1 year, 6 months ago said:
These always look like tiny packages of sweetness. Thanks for sharing!
Jett

mystic_river1 1 year, 6 months ago said:
Love the recipe...love the almond paste...never had a recipe for these but have it now thanks to you....joymarie

debbie919 1 year, 6 months ago said:
Ok...sounds great, but the ingredient amts. were really puzzling me! So...went to the site, and it's .5 and .25! Now I'm on the right page...lol! Great recipe, thanks for the post!

iffyo 1 year, 6 months ago said:
This sounds great Lor!

annieamie 1 year, 3 months ago said:
Sounds great to me, too! I'm always trying to find an easier way to make petit fours. These are going to look great on any holiday dessert table and I hope to have them on mine, too! Can't wait to try out your recipe! Thank you for sharing!!!

notyourmomma 1 year ago said:
Absolutely sublime. We are planning a dessert buffet this Christmas, this will be one of the star dishes. Thank you.

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