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Holiday Petits Four




Source of Recipe


Internet


List of Ingredients




Cake:

4 eggs
3/4 cup sugar
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1 10-ounce jar apple jelly
1 cup Almond paste

Almond Paste:

1 cup ground almonds
1 cup confectioners' sugar
1 egg yolk
2 teaspoon lemon juice
1/2 teaspoon almond extract

In small bowl, mix well the ground almonds, confectioners' sugar, egg yolk, lemon juice and almond extract.
Sprinkle work surface generously with confectioners' sugar; with sugared hands, knead mixture until smooth and not sticky.

Sugar Icing:

1 16-ounce package confectioner's sugar
5 tablespoons water
1 teaspoon almond extract
2 drops red food color

Decorations: red candied cherries, dragees, candied flower, nonpareils.


Recipe



Grease 151/2" by 10-1/2" jelly-roll pan; line with waxed paper and grease paper. Preheat oven to 350° F. Prepare cake: In large bowl with mixer at high speed, beat eggs until foamy gradually sprinkle in sugar, beating until mixture is fluffy and ver pale yellow, about 7 minutes. At low spee, beat in flour, baking powder, salt and almond extract. Spread evenly in pan.
Bake 20 minutes or until cake springs back when lightly touched. Cool on rack 10 minutes; invert from pan onto rack; peel off paper; cool completely.
In 1-quart saucepan over low heat, melt jelly, then with pastry brush, glaze cake with some jelly. Cut cake crosswise in half into two 10-1/2" by 7-3/4" rectangles.
Between 2 sheets of waxed paper, roll almond paste to about 10-1/2" by 7-3/4" rectangle. Peel off top sheet.
Invert bottom sheet with Almond Paste onto one cake rectangle and peel off paper.
Top with second cake rectangle, glazed side down, pressing layers together firmly.
Cut lengthwise into six 1 1/4-inch-wide strips. Then cut each strip crosswise into five pieces.
Brush cut surfaces of pieces with remaining jelly; place 1 inch apart on racks over waxed paper. Combine icing ingredients.
Drizzle icing over pieces. Return dripped icing to bowl; beat smooth to re-use, adding 1/2 teaspoon water if needed.
When icing is dry, decorate petits fours with your choice of candied cherries, candied flowers, dragees and nonpareils.