Taste of Home
Almond Petits Fours
TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min. + cooling
YIELD: 2-1/2 dozen.
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
Ingredients
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1 can (8 ounces) almond paste
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3/4 cup butter, softened
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3/4 cup sugar
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4 large eggs
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1 cup cake flour
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1/4 cup seedless raspberry spreadable fruit
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GLAZE:
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4-1/2 cups sugar
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2-1/4 cups water
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1/4 teaspoon cream of tartar
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1-1/2 teaspoons clear vanilla extract
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1/4 teaspoon almond extract
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6 cups confectioners' sugar
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Assorted food coloring
Directions
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1.
Line a 15x10x1-in. baking pan with parchment; coat the paper with cooking spray and set aside.
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2.
In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan.
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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.
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4.
Cut cake in half widthwise. Spread jam over 1 half; top with remaining half. Cut into assorted 1-1/2-in. shapes.
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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.
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6.
Gently dip petits fours, 1 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.
Nutrition Facts
1 each: 336 calories, 7g fat (3g saturated fat), 41mg cholesterol, 56mg sodium, 67g carbohydrate (59g sugars, 0 fiber), 2g protein.
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