Almond Petits Fours Recipe

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Almond Petits Fours Recipe
Almond Petits Fours Recipe photo by Taste of Home
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Almond Petits Fours Recipe

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Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 15 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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 15x10x1-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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Almond Petits Fours in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p201

Nutritional Facts

1 each: 336 calories, 7g fat (3g saturated fat), 41mg cholesterol, 56mg sodium, 67g carbohydrate (59g sugars, 0 fiber), 2g protein.

  • 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
  1. Line a 15x10x1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside.
  2. 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.
  3. 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. Cut cake in half widthwise. Spread jam over one half; top with remaining half. Cut into assorted 1-1/2-in. shapes.
  5. 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. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Almond Petits Fours in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p201

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tweetydah User ID: 3933461 224294
Reviewed Apr. 6, 2015

"Definitely not for a portable mixer. My Cuisinart burned out after adding only 1 cup of confectioners' sugar."

MY REVIEW
ilaruth User ID: 3890741 154638
Reviewed Mar. 5, 2013

"Much too sweet and just a big mess."

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