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.
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DjMario Garcia
[email protected]I'm not a huge fan of almond desserts, but these were actually really good! The lemon filling helped to balance out the sweetness of the almond cake.
Maydup Nam
[email protected]These were a hit at my party! Everyone loved them.
Lisa Mayo
[email protected]So easy to make and so delicious! I will definitely be making these again.
Saidi Hamisi
[email protected]These were delicious! The almond flavor was subtle but present, and the lemon filling was the perfect balance of tart and sweet. I would definitely make these again.
Cinna Adams
[email protected]I followed the recipe exactly and the petits fours turned out perfectly. They were moist and flavorful, with a beautiful almond aroma. I would definitely recommend this recipe to anyone who loves almond desserts.
Allen Arquette
[email protected]These were a bit more work than I expected, but they were worth it! The end result was a delicious and elegant dessert that was perfect for a special occasion. I would definitely make these again.
Sikiru Afolake
[email protected]I've made these petits fours several times now and they're always a crowd-pleaser. They're so light and fluffy, and the almond flavor is amazing. I love that they're not too sweet, so you can enjoy them without feeling guilty.
Ali Ali g
[email protected]These were so easy to make and turned out beautifully! I used a mini muffin tin to make bite-sized treats, and they were perfect for a party. The almond flavor was subtle but delicious, and the lemon filling was the perfect balance of sweet and tart.
Rose Williams
[email protected]I made these petits fours for a party and they were a huge hit! Everyone loved the combination of flavors and textures. The only thing I would change is to use a little less sugar in the filling, as I found it to be a bit too sweet for my taste.
Dauda Hamzat
[email protected]These almond petits fours were a delight! The delicate almond flavor paired wonderfully with the sweet and tangy lemon filling. The texture was perfect, with a slight crunch on the outside and a soft, chewy center. I would definitely recommend this r