ALMOND PETITS FOURS
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
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Line a 15x10x1-in. baking pan with parchment; 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, 1 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 in 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 1 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 glaze with food coloring., Gently dip petits fours, 1 at a time, into warm glaze. Remove with a 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.
Nutrition Facts : Calories 336 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 56mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND PETITS FOURS
Use mini muffin cups to make tender little cakes covered with a sweet almond glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
- Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
- With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Petit Four, Sodium 60 mg, Sugar 19 g, TransFat 0 g
PETIT FOURS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 75 bite-sized cakes
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
- In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
- Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
- Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
- While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
- Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
- Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
- For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
- Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
- Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
- In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)
PETITS FOURS
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
- Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
Nutrition Facts : Calories 100 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 1 milligrams, Sodium 40 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
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.
SMART COOKIE PETITS FOURS
Sweeten any occasion with a tray of petits fours. Got a baby shower coming up? See how to fill these with the ultimate gender reveal! White Almond Wedding Cake recipe courtesy of user cupcakesmurf. Decorate as desired with royal frosting, sprinkles, or dragees.
Provided by Smart Cookie
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h30m
Yield 30
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
- Mix cake mix, flour, sugar, and salt in a medium bowl.
- Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
- Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
- Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
- Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
- Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
- Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
- Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
- Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 93.6 g, Cholesterol 5.3 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223 mg, Sugar 82.6 g
ALMOND PETITS FOURS RECIPE FOR SHOWERS
Recipe from Taste of Home for showers.
Provided by Penny Hall
Categories Cakes
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. 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 with a 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. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
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CLASSIC ALMOND PETIT FOURS - WITH VIDEO - BAKING SENSE®
From baking-sense.com
Estimated Reading Time 8 mins
- Preheat the oven to 350F. Line a half sheet pan with parchment paper or butter and flour the pan.
- Cream the almond paste until softened and smooth. With the mixer running, add the butter and mix on low until there are no lumps of almond paste. Add the confectioner's sugar and increase the speed to medium. Cream until light and aerated. Scrape down the bowl and paddle.
- Add the eggs in three batches, scraping the bowl and mixer between each addition. Add the salt, vanilla and lemon and mix to combine. Add the flour all at once and mix just until incorporated.
- Spread the batter onto the prepared sheet pan. Try to get the batter as even and flat as possible. The flatter the cake bakes the better the finished petit fours will look.
SPRING SHOWER ALMOND PETITS FOURS RECIPE
From delish.com
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees. Butter a 12- by 17-inch rimmed baking sheet, and line with parchment paper.
- Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment.
PETIT FOURS RECIPE | POPSUGAR FOOD
From popsugar.com
3.5/5 (6)Category Cake, DessertsAuthor Anna Monette RobertsTotal Time 50 mins
- To make cake: Preheat oven to 350°F. Butter a half sheet pan (18" x 13" x 1") and line with parchment paper. In the bowl of a stand mixer fitted with a whisk attachment, beat butter and cream cheese together on medium-high speed until well-combined, about 2 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each egg, until combined, then add vanilla. Reduce speed to low, and add flour and salt in two additions, beating until just combined. Transfer batter to half sheet pan, spreading it evenly across using a plastic spatula. Bake for 40-50 minutes, or until golden and a toothpick test comes out clean. Cool in pan for 10 minutes, then carefully loosen edges of pound cake with a butter knife and flip cake out onto a wire rack. Remove parchment paper and let cake cool completely.
- To layer cake: On a flat surface, covered with parchment paper, use a serrated knife to cut caramelized edges off of pound cake, then cut cake width-wise into 2 smaller rectangles (roughly 9" x 13" x 1"). With each rectangle half, carefully saw through the centers to create 2 thin layers (roughly 9" x 13" x 1/2"). Keep the serrated knife parallel to the work surface to ensure each layer is even. Carefully turn each piece over onto work surface. Divide jar of preserves between the four thin rectangular cake layers, spreading evenly with a rubber spatula or offset spatula. Stack each half on top of its other half with the preserves side facing up. (There should now be 2 rectangles with 2 layers of cake, each roughly 9" x 13" x 1".) Cut each rectangle in half again and sandwich the pieces together, jam sides facing in. (There now should be 2 rectangular pieces, each roughly 9" x 6-1/2" x 2", with four layers of cake and three layers of jam.) Divide and cut each rectangle into 24 even piec
- To make icing: Fill 1/3 of a medium-size saucepan with water and bring to a simmer over medium heat. Meanwhile, in a bowl of a stand mixer fitted with a whisk attachment, mix corn syrup, 3/4 cup water, vanilla, and almond extract over low speed. Carefully mix in powdered sugar in 3-cup increments until thick and well-combined. Transfer mixing bowl to stove top and set it over (but not touching) simmering water until it warms through and small bubbles begin to form on the sides of the bowl. Remove from heat and set aside to prep for dipping petit fours.
- To ice petit fours: Place 2 wire cooling racks over 2 half sheet pans (they will catch the dripping icing). Wearing nonpowdered, food-safe gloves, use one hand to hold a petit four with the thumb and middle finger. Hold it over bowl of warm frosting and use the other hand to scoop the frosting over the sides and tops of the petit four. Tap off excess icing before transferring the petit four to the half sheet pan to dry. Continue with all pieces. If icing begins to cool, return it to the double broiler until it is warmed through.
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- Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
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