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 French-inspired recipe offers a delightful experience creating layered petits fours that impress guests at any gathering.
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 These petits fours bring back fond memories of festive family gatherings where everyone enjoyed their delicate flavor and beautiful presentation.
Required Tools
Electric mixer, mixing bowls, 20x30 cm baking pan, parchment paper, wire rack, offset spatula, sharp knife
Allergen Information
Contains egg, dairy (butter, cream), tree nuts (almond, pistachio), gluten (wheat flour). Pistachio paste and almond flour may contain cross-contaminants; check labels if allergies are a concern.
Nutritional Information
Per petit four: Calories 160, Total Fat 9 g, Carbohydrates 17 g, Protein 3 g
Save Enjoy creating these exquisite petits fours that are as delightful to make as they are to eat.
Recipe FAQ
- → What gives the sponge its almond flavor?
The sponge derives its almond flavor primarily from almond flour blended with all-purpose flour for structure.
- → How is the pistachio cream made smooth and spreadable?
Combining softened pistachio paste with butter, powdered sugar, and heavy cream, then beating until light results in a smooth, creamy texture.
- → Can the glaze be tinted naturally?
Yes, adding a small amount of green food coloring enhances the citrus glaze visually, though it remains optional.
- → What is the ideal baking temperature and time for the sponge?
Baking at 175°C (350°F) for 20–25 minutes ensures a golden sponge that’s cooked through but still moist.
- → How should these treats be stored to maintain freshness?
Keep them in an airtight container at room temperature for up to three days to preserve texture and flavor.
- → Are there allergen considerations to note?
Yes, these contain eggs, dairy, tree nuts (almonds and pistachios), and wheat gluten; substitutions may be needed for sensitivities.