Petit Fours

joyofbaking.com

Ggirl

subheading: Almond Cake:

⅔ pound (300 grams) almond paste

⅔ cup (135 grams) granulated white sugar

⅔ cup (150 grams) unsalted butter, at room temperature (cut into pieces)

½ teaspoon pure vanilla extract

¾ cup (about 4 large eggs) (190 grams without shell), at room temperature

⅔ cup (85 grams) all purpose flour

¼ teaspoon (1 gram) salt

subheading: Filling:

¼ cup (60 ml) apricot preservies, heated and strained

¼ cup (60 ml) seedless raspberry preserves, heated

subheading: White Chocolate Glaze:

8 ounces (230 grams) white chocolate, coarsely chopped

6 tablespoons (80 grams) unsalted butter, cut into small pieces

1 tablespoon (13 grams) vegetable shortening

subheading: Royal Icing: (optional):

1 large egg white (30 grams), at room temperature

1 teaspoon freshly squeezed lemon juice

1 ½ cups (180 grams) confectioners sugar (powdered or icing sugar), sifted

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