Amaretto Petits Fours Recipes

PETITS FOURS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

PITTER PATTER BABY SHOWER PETIT FOURS

Steps:

• Heat oven to 350°F; grease and flour 15x10x1-inch baking pan.
• Prepare cake mix as directed by package, using water, oil, and eggs listed above.
• Pour into greased and floured pan.
• Bake at 350° F for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
• Brush top of cake with amaretto; to avoid cake crumbs, freeze cake 1 hour before cutting.
• Cut cake into pieces using foot-shaped cookie cutter; return to freezer.
• In small bowl, combine remaining icing ingredients.
• Blend at low speed until powdered sugar is moistened.
• Beat at high speed until smooth.
• If necessary, add 2 to 3 teaspoons water until icing is of desired drizzling consistency.
• Set cake pieces on wire rack over 15x10x1-inch baking pan or waxed paper.
• Spoon icing evenly over top and sides of cake pieces (Icing which drips off can be reused).
• Using pink and/or blue decorator icing, outline foot-shaped petits fours.

AMARETTO PETITS FOURS

Steps:

• 1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites continue beating an additional 2 minutes. Pour into greased and floured pan.2. Bake at 350°F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3 teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Petit Four * Calories: 270 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 160 mg 7% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat