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 recipe beautifully combines delicate flavors and textures for a sophisticated treat I love sharing with friends and family.
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 This recipe creates cherished moments my family and I enjoy during cozy teatime gatherings.
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 This refined petits fours recipe brings a touch of French elegance to your dessert table.
Recipe Questions & Answers
- → What is the best way to achieve a light almond sponge?
Ensure butter and sugar are creamed until fluffy and eggs are incorporated one at a time to incorporate air, resulting in a tender, airy sponge.
- → How can I prevent the pistachio cream from being too dense?
Beat the pistachio paste and butter until smooth before gradually adding powdered sugar and cream, whipping until light and spreadable.
- → What is the purpose of the citrus glaze?
The glaze adds a bright, tangy finish that balances the richness of the nut layers while giving an attractive sheen to each piece.
- → Can these cakes be made nut-free?
Yes, substitute almond flour with sunflower seed flour and replace pistachio cream with a vanilla buttercream for a nut-free variation.
- → How should these petits fours be stored?
Keep them in an airtight container at room temperature for up to 3 days to preserve freshness and texture.
- → What occasions suit serving these bite-sized cakes?
They are perfect for elegant afternoon tea, festive gatherings, or as a delicate dessert option for special celebrations.