I didn’t really know what to call today’s delicious treats. Petits fours sounds very fancy and impressive don’t you think? ;)
My version of petits fours are fairly easy to make, but they do taste very fancy and impressive! :D My mom ‘invented’ them because of my addiction to marzipan. These Christmas petits fours consist of a sponge cake as a base, brushed with apricot jam (no rum this time, but I guess you could if you wanted!) and topped with a layer of colored marzipan. Make them as bright and colorful as you want and enjoy!
Christmas Petits Fours
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For the sponge cake
- 6 eggs
- 120g icing sugar
- 1 sachet of vanilla sugar (about 8g)
- 150g all-purpose flour
- 1 tsp baking powder
For the topping
- 2 tbsp apricot jam
- 140g almond paste
- red, blue, yellow, green food coloring
- 1. Preheat oven to 180°C. Line a baking tray with parchment paper.
- 2. In a large bowl beat the eggs, icing sugar and vanilla sugar with an electric mixer for about 3 minutes on medium to high speed, until the mixture thickens and is frothy. In a smaller bowl, mix together the flour and baking powder. Gradually add the flour mixture and incorporate it on low speed. Bake for 15 minutes until a wooden stick inserted comes out clean. Let the cake cool on a wire rack.
- 3. Using cookie cutters, cut out the sponge cake and set the cookies aside on a wire rack.
- 4. Divide the almond paste into four parts and color each part with a different food color. Lightly dust the surface with icing sugar and roll out the colored almond paste a few millimeters thick. With the same cookie cutters used for the sponge cake, cut out the colored almond paste.
- 5. In a small bowl, heat the apricot jam in the microwave for a few seconds and lightly brush the cut out sponge shapes with it. Place the matching shape of almond paste on top of the sponge base and let it set for 30 minutes.
- Cookies can be stored for 3 days in airtight containers.