ALMOND PETITS FOURS RECIPE FOR SHOWERS

Almond Petits Fours Recipe for Showers image

Provided by Penny Hall

Categories Cakes

Time 1h45m

Number Of Ingredients 13

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1 can (8 oz) almond paste
3/4 cup butter, softened and 3/4 cup sugar
4 eggs
1 cup cake flour
1/4 cup seeless rasberry spreadable fruit
glaze:
4 1/2 cups sugar
2 1/4 cups water
1/4 tsp cream of tartar
1 1/2 tsp clear vanilla extract
1/4 tsp almond extract
6 cups confectioners sugar
assorted food coloring

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.