Almond Petits Fours Recipe

How to make it

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• 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.