Pin It 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 allows you to create exquisite petits fours that impress guests and satisfy sweet cravings with delicate textures and vibrant flavors.
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.
Pin It These petits fours bring an elegant touch to family gatherings, often enjoyed with tea and heartfelt conversations on cozy afternoons.
Notes
Pair with Earl Grey or jasmine tea for an elegant treat. Store in an airtight container to preserve freshness.
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). Check labels for cross-contamination risks especially with pistachio paste and almond flour.
Pin It With these steps and tips, your petits fours will be a stunning and delicious highlight of any occasion.
Recipe FAQs
- → What texture should the almond sponge have?
The almond sponge should be light, moist, and tender with a slight crumb, providing a delicate base for the pistachio cream.
- → How do you achieve a smooth pistachio cream?
Beat pistachio paste with softened butter until creamy, then gradually mix in powdered sugar and heavy cream until light and spreadable.
- → What is the purpose of the citrus glaze?
The citrus glaze adds a bright, tangy contrast that balances the richness of the almond sponge and pistachio cream.
- → Can these be prepared ahead of time?
Yes, once glazed and set, these cakes can be stored in an airtight container for up to three days, maintaining freshness.
- → Are there allergen considerations?
These include eggs, dairy, almond, pistachio, and gluten. Substitute ingredients carefully for allergy concerns.