Almond Petits Fours

Source:  www.tasteofhome.com

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

 

30 Servings

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 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 witha 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.

Nutrition Facts: 1 serving (1 each) equals 336 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 56 mg sodium, 67 g carbohydrate, trace fiber, 2 g protein.