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Almond Petits Fours

 Almond Petits Fours
Dainty, bite-sized cakes are often the highlight of a ladies' luncheon. Our home economists share their mouthwatering version here.—Taste of Home Test Kitchen
30 ServingsPrep: 1-1/2 hours Bake: 15 min. + cooling

Ingredients

  • 1 can (8 ounces) almond paste
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 4 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

Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat
  • the paper with cooking spray and set aside.
  • In a large bowl, cream the almond paste, butter and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in flour. Spread evenly into prepared 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.

2 of 2

Almond Petits Fours (continued)

Directions (continued)

  • Cut cake in half widthwise. Spread jam over one half; top with
  • remaining half. 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°. 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.
  • Gently dip petits fours, one 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. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 336 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 56 mg sodium, 67 g carbohydrate, trace fiber, 2 g protein.