Gluten-Free Petit Fours
Indulge in the elegance of these delightful Gluten-Free Petit Fours, a bite-sized treat perfect for any special occasion or afternoon tea. Made with a blend of gluten-free all-purpose flour and almond flour, these mini cakes are moist, tender, and completely gluten-free. Layers of apricot jam and a smooth, glossy glaze infused with lemon juice create a balanced sweetness and a stunning finish. Customization is endless—add a pop of color with gel food coloring and top with decorative sprinkles for a festive touch. With easy-to-follow instructions and just 45 minutes of prep, these stunning confections are sure to impress at weddings, showers, or as a chic dessert option. Gluten-free baking has never looked or tasted so sophisticated!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 4 units Large eggs
- 1.5 teaspoons Pure vanilla extract
- 0.5 cup Whole milk
- 0.5 cups Apricot jam (or any preferred jam)
- 3 cups Confectioners' sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Lemon juice
- 0.25 cup Water
- as desired Gel food coloring (optional)
- as desired Decorative sprinkles or sugar (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 13x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan, spreading it out evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, lift the cake out of the pan using the parchment paper overhang and place it on a cutting board.
Trim the edges of the cake and then cut the cake into 1-inch squares.
Warm the apricot jam in a small saucepan over low heat until it becomes thin. Gently brush the tops of each cake square with the warmed jam. Let the jam set slightly.
For the glaze, combine the confectioners' sugar, corn syrup, lemon juice, and water in a medium bowl. Stir until smooth. If using, add a few drops of gel food coloring to tint the glaze to your desired shade.
Place a wire rack over a baking sheet to catch excess glaze. Dip each petit four into the glaze using a fork, fully coating the cake, and then place it on the wire rack to set.
If desired, decorate with sprinkles or decorative sugar while the glaze is still wet. Allow the glaze to harden completely before serving.
Store petit fours in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 868.8 g | 316% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 675.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 447 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
