Petit Fours

Indulge in the delicate elegance of Petit Fours, the quintessential tea-time treat that combines soft, almond-infused sponge cake with a sweet layer of raspberry jam and a glossy fondant glaze. This recipe highlights the rich flavor of almond flour blended seamlessly with creamy butter and aromatic vanilla, creating a light yet decadent base. Each bite-sized square is beautifully enrobed in a customizable fondant icing—perfect for adding a splash of color to your dessert table. With just a touch of artistry, these dainty confections can be adorned with slivered almonds or decorative toppings, making them an irresistible centerpiece for any occasion. Whether you're hosting an afternoon tea or celebrating a special event, these elegant Petit Fours are sure to impress both the eyes and the palate.

Nutriscore Rating: 38/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 36

Ingredients

• 120 grams Almond flour
• 60 grams All-purpose flour
• 200 grams Unsalted butter
• 200 grams Granulated sugar
• 4 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 180 grams Raspberry jam
• 400 grams Fondant icing sugar
• 60 ml Water
• 0 optional Food coloring
• 0 optional Slivered almonds for decoration

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 24 x 24 cm square baking pan with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, all-purpose flour, and salt. Set aside.

Step 3

In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3–4 minutes with an electric mixer.

Step 4

Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually fold the dry flour mixture into the wet mixture until just combined.

Step 6

Pour the batter into the prepared pan, spreading it evenly with a spatula.

Step 7

Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Step 8

Once cooled, carefully remove the cake from the pan and peel off the parchment paper. Carefully cut the cake into two layers horizontally.

Step 9

Spread the raspberry jam evenly over one layer, then place the second layer on top. Gently press together.

Step 10

Trim the edges of the cake to make sure it is even, then cut into 4 cm squares to make petit fours.

Step 11

To make the glaze, gently heat the fondant icing sugar with water over low heat until smooth. Add food coloring if desired.

Step 12

Dip each petit four into the warm fondant glaze using a fork, covering completely. Place on a wire rack to set.

Step 13

Decorate with slivered almonds or other decorations if desired. Allow to dry completely before serving.

Nutrition Facts

Serving size	(1457.1g)

Amount per serving	% Daily Value*
Calories	5579.2

Total Fat 266.2g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1186.9mg	0%
Sodium 1509.8mg	0%
Total Carbohydrate 772.6g	0%
Dietary Fiber 18.0g	0%
Total Sugars 688.1g
Protein 63.3g	0%

Vitamin D 160IU	0%
Calcium 500.4mg	0%
Iron 12.2mg	0%
Potassium 600.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 4.4%

Carbs: 53.8%