Almond Petits Fours

  • 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.
  • 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 some of 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.

From Taste of Home

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2 Responses to Almond Petits Fours

  1. Nikki says:

    Those are cute!

  2. Joy says:

    I just love Petits Fours. They look so dang piddly to make.

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