# Ingredient List:
→ Almond Sponge
01 - 7 tbsp unsalted butter, softened
02 - 2/3 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 - 7 tbsp 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 - 2–3 tbsp lemon juice
15 - 1 tsp finely grated lime zest
16 - Green food coloring (optional)
→ Decoration
17 - 2 tbsp chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# Steps:
01 - Preheat the oven to 350°F. Line an 8x12-inch baking pan with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
03 - Beat in the eggs one at a time, followed by the vanilla extract, mixing until combined.
04 - Sift together almond flour, all-purpose flour, baking powder, and salt. Gently fold into the butter mixture until just combined.
05 - Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes until the top is golden and a toothpick inserted comes out clean. Let cool completely.
06 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream, and beat until light and spreadable.
07 - 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, pressing gently to adhere.
08 - Trim edges if needed and cut the stacked layers into 24 uniform squares, approximately 1 1/4 inches each side.
09 - Whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Add green food coloring if desired.
10 - Place petits fours on a wire rack over a tray. Spoon glaze over each square, allowing excess to drip off. Garnish immediately with chopped pistachios and optional edible gold leaf or sprinkles.
11 - Let the glaze set at room temperature for 30 minutes prior to serving.
