# Components:
→ Almond Sponge
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 3 large eggs
04 - 1 cup almond flour
05 - 1/3 cup all-purpose flour
06 - 1 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp pure vanilla extract
→ Pistachio Cream
09 - 1/2 cup pistachio paste
10 - 6 tbsp unsalted butter, softened
11 - 2/3 cup powdered sugar
12 - 2 tbsp heavy cream
→ Citrus Glaze
13 - 1 2/3 cups powdered sugar
14 - 2 to 3 tbsp lemon juice
15 - 1 tsp finely grated lime zest
16 - Green food coloring (optional)
→ Decoration
17 - 3 tbsp chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x12 inch baking pan with parchment paper.
02 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
03 - Sift together almond flour, all-purpose flour, baking powder, and salt. Gently fold into the butter mixture until just combined.
04 - Spread batter evenly in prepared pan. Bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean. Allow to cool completely.
05 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream; beat until light and spreadable.
06 - Remove sponge from pan and slice horizontally into two equal layers. Spread pistachio cream over the bottom layer, then place the second layer on top and gently press together.
07 - Cut the assembled cake into 24 neat squares approximately 1 1/8 inch each side.
08 - Whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Tint with green food coloring if desired.
09 - Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square, letting excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before glaze sets.
10 - Allow glaze to set for 30 minutes before serving.
