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 reminds me of my first visit to a Parisian patisserie where every bite felt like a celebration.
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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)
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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 My family always looks forward to these petits fours during the holidays; they bring a touch of French elegance to our gatherings.
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Notes
Store in an airtight container for up to 3 days. Contains egg dairy (butter cream) tree nuts (almond pistachio) gluten (wheat flour).
Required Tools
Electric mixer mixing bowls 20x30 cm baking pan parchment paper wire rack offset spatula sharp knife
Nutritional Information
Calories 160 Total Fat 9 g Carbohydrates 17 g Protein 3 g per petit four
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These petits fours make a refined addition to any festive table and are sure to impress your guests.
