Petit Fours
Delightfully elegant and bite-sized, these Petit Fours are the perfect treat to impress at any gathering. Featuring a rich almond flour sponge layered with tangy raspberry jam and coated in a smooth, glossy fondant glaze, these miniature cakes are a harmonious blend of flavor and texture. The recipe combines simple ingredients like butter, eggs, and vanilla extract to create a soft yet sturdy base, while the option to add colorful food coloring lets you customize the glaze to match any occasion. Finished with slivered almonds or decorative touches, these delicate confections are as visually stunning as they are delicious. With a preparation time of just 45 minutes and yielding 36 stunning squares, Petit Fours are your secret weapon for effortless elegance in dessert form. Perfect for tea parties, weddings, or gift boxes, they’re sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 60 grams All-purpose flour
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 180 grams Raspberry jam
- 400 grams Fondant icing sugar
- 60 ml Water
- optional Food coloring
- optional Slivered almonds for decoration
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 24 x 24 cm square baking pan with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3–4 minutes with an electric mixer.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold the dry flour mixture into the wet mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for about 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, carefully remove the cake from the pan and peel off the parchment paper. Carefully cut the cake into two layers horizontally.
Spread the raspberry jam evenly over one layer, then place the second layer on top. Gently press together.
Trim the edges of the cake to make sure it is even, then cut into 4 cm squares to make petit fours.
To make the glaze, gently heat the fondant icing sugar with water over low heat until smooth. Add food coloring if desired.
Dip each petit four into the warm fondant glaze using a fork, covering completely. Place on a wire rack to set.
Decorate with slivered almonds or other decorations if desired. Allow to dry completely before serving.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 19.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 40 mg | 1% | |
*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.
