Save Elegant, bite-sized cakes inspired by French patisserie, featuring layers of almond sponge, pistachio cream, and citrus glaze—perfect for afternoon tea or festive occasions.
This recipe has become a favorite during holiday gatherings, impressing guests with its delicate flavors and beautiful presentation.
Ingredients
- Almond Sponge: 120 g unsalted butter softened, 120 g granulated sugar, 3 large eggs, 120 g almond flour, 40 g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp pure vanilla extract
- Pistachio Cream: 100 g pistachio paste, 80 g unsalted butter softened, 80 g powdered sugar, 2 tbsp heavy cream
- Citrus Glaze: 200 g powdered sugar, 2-3 tbsp lemon juice, 1 tsp finely grated lime zest, Green food coloring (optional)
- Decoration: 25 g chopped pistachios, Edible gold leaf or gold sprinkles (optional)
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Line a 20x30 cm (8x12 in) baking pan with parchment paper.
- Step 2:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Step 3:
- Sift together almond flour, all-purpose flour, baking powder, and salt. Fold into the butter mixture until just combined.
- Step 4:
- Spread batter evenly in the prepared pan. Bake for 20-25 minutes, until golden and a toothpick comes out clean. Cool completely.
- Step 5:
- For the pistachio cream, beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream beat until light and spreadable.
- Step 6:
- Remove sponge from pan and cut into two equal layers. Spread pistachio cream over the bottom layer, then top with the second layer. Gently press together.
- Step 7:
- Cut stacked cake into 24 neat squares (about 3x3 cm).
- Step 8:
- For the glaze, whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Tint with green food coloring if desired.
- Step 9:
- Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square let excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before the glaze sets.
- Step 10:
- Allow glaze to set for 30 minutes before serving.
Save Enjoying these petits fours is a cherished family moment, often shared with afternoon tea and good conversation.
Required Tools
Electric mixer, mixing bowls, 20x30 cm baking pan, parchment paper, wire rack, offset spatula, sharp knife
Nutritional Information
Per petit four: 160 calories, 9 g total fat, 17 g carbohydrates, 3 g protein
Storage Tips
Store in an airtight container for up to 3 days to maintain freshness.
Save These petits fours combine elegant flavors with classic French technique for an unforgettable treat.
Recipe Guide
- → What makes the almond sponge moist and tender?
The combination of softened butter, eggs, and almond flour creates a rich and moist texture while maintaining a delicate crumb.
- → How is the pistachio cream prepared?
By blending pistachio paste with softened butter, powdered sugar, and heavy cream until smooth, the cream becomes light and spreadable.
- → Can the citrus glaze be tinted naturally?
Yes, you can use natural ingredients like matcha powder or beet juice, though green food coloring is traditional for this glaze.
- → How should these treats be stored to maintain freshness?
Store in an airtight container at room temperature for up to three days to preserve texture and flavors.
- → Are there alternatives for nut allergies in this dessert?
Sunflower seed flour can replace almond flour, and a vanilla buttercream substitutes pistachio cream to make a nut-free variant.