Adapted from Martha Stewart’s Baking Handbook
Makes about 4 dozen
1 ½ sticks (3/4 cup) unsalted butter, room temperature
2 ¼ cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 ¾ cups sugar, divided
½ cup almond paste (not marzipan)
6 large eggs, separated
1 teaspoon pure vanilla extract
1 cup milk
1 10-ounce jar of seedless raspberry fruit spread or jam
4 ounces marzipan (a little more than half of a 7-ounce tube)
1 can store bought frosting
1. Preheat oven to 350F. Butter a 17x12-inch rimmed baking sheet. Line with parchment paper and butter parchment; set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. With mixer running, gradually add ½ cup of sugar and beat until the mixture forms soft peaks. Transfer to a bowl; set aside.
3. In a clean bowl of an electric mixer fitted with the paddle attachment, beat together 1 ¼ cups sugar and almond paste until mixture resembles coarse crumbs. Add the butter and beat until light and fluffy, about 2 minutes. Beat in vanilla. Add the egg yolks, one at a time, beating well after each addition, and scraping down the sides as needed. Add flour mixture in three parts, alternating with the milk, and beginning and ending with the flour. Add a third of the egg white mixture to egg yolk mixture, and fold with a spatula. Gently fold in remaining whites.
4. Spread batter evenly on prepared pan, and bake, rotating halfway through, until a cake tester inserted in the center of the cake comes out clean, about 20 to 22 minutes. Transfer pan to wire rack to cool completely. Cover with plastic wrap and refrigerate for at least 1 hour, up to 1 day.
5. Invert cake onto a large work surface and peel off parchment paper. With a serrated knife, cut cake horizontally into two even layers. With an offset spatula, spread a thin layer of jam over the top of one layer. Top with the second layer. Trim off edges of cake and discard. Using a serrated knife, cut cake into 2-inch squares. (To make more uniform squares, use a 2 inch square cookie cutter.)
6. Roll out marzipan into a paper thin layer. Using a 2-inch cookie cutter, cut out enough squares to top each small cake. Dipping your finger in a bowl of water, moisten the marzipan slightly. Lay marzipan square on the top of the cake and press down gently with your hand to seal. Repeat with remaining marzipan and cakes.
7. With a small offset spatula, top each cake with a teaspoon of frosting, spreading to cover the edges, and swirling to decorate. Top with sprinkles.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post at: http://ladolcivita.blogspot.com/2010/01/petit-fours.html
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