SPRING SHOWER ALMOND PETITS FOURS
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
- Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
- Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
- Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
- Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.
ALMOND PETITS FOURS
Use mini muffin cups to make tender little cakes covered with a sweet almond glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
- Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
- With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Petit Four, Sodium 60 mg, Sugar 19 g, TransFat 0 g
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
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Line a 15x10x1-in. baking pan with parchment; 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, 1 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 1 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, 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 : Calories 336 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 56mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND PETITS FOURS RECIPE FOR SHOWERS
Recipe from Taste of Home for showers.
Provided by Penny Hall
Categories Cakes
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. 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. 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.
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What are Almond Petits Fours?
Almond petits fours are small, almond-flavored treats that are typically made from a combination of almond paste, sugar, and eggs. They are baked in small molds to create a small, bite-sized cake that is often filled with fruit preserves, ganache or other flavorings. Almond petits fours are then coated in a layer of frosting or chocolate and decorated with various toppings, such as almonds, fresh fruit, or edible flowers.History of Almond Petits Fours
Petits fours have been enjoyed for centuries and can be traced back to ancient Rome. However, almond petits fours, in particular, do not have a documented history. Still, it is likely that this type of petits fours was created in France or Italy, where almond paste and marzipan have been used in baking for generations. Today, almond petits fours are a staple at many bakeries and can be enjoyed all over the world.Types of Almond Petits Fours
There are many different types of almond petits fours, with each recipe having its unique twist on this classic treat. Some popular variations include:Classic Almond Petits Fours
This recipe uses a combination of almond paste, sugar, eggs, and flour to create a cake-like texture. The cakes are then filled with a fruit filling and coated in a layer of sweet glaze or frosting.Chocolate Almond Petits Fours
This recipe adds cocoa powder to the almond petits fours batter to create a chocolatey twist on this classic treat. The cakes can be filled with a variety of flavors, such as raspberry or caramel, before being coated in a layer of chocolate ganache.Gluten-Free Almond Petits Fours
For those who are sensitive to gluten, this recipe swaps traditional flour with a gluten-free flour blend. The rest of the ingredients remain the same, creating the same delicious almond petit four, free of gluten.How to Make Almond Petits Fours?
Almond petits fours can be challenging to make, but they are worth the effort. The following are the basic steps involved in making almond petits fours:Ingredients
- 8 oz almond paste
- 8 oz unsalted butter, room temperature
- 3/4 cup sugar
- 4 eggs
- 1/2 teaspoon almond extract
- 1 1/4 cups cake flour
- Raspberry or apricot preserves, for filling
- Fondant, for icing
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour mini muffin pans.
- Beat together the almond paste, butter, and sugar in a large bowl until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Fold in the flour until just combined, being careful not to overmix.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-18 minutes, or until the tops are golden brown and spring back when lightly touched.
- Remove from the oven and cool for 5 minutes before removing from the muffin tins and cooling completely on wire racks.
- Cut the petits fours in half horizontally and spoon a small amount of raspberry or apricot preserves onto the bottom half. Replace the top half.
- Dip the petits fours in fondant icing or use a pastry brush to brush the icing over the cakes.
- Decorate the petits fours with sliced almonds or other toppings, as desired.