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.
I first made these petits fours for a holiday gathering and they disappeared within minutes, everyone loved the delicate flavors and beautiful presentation.
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 Making these petits fours has become a tradition in my family, and every celebration feels extra special when they're on the table.
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
Pin it These petits fours combine delicate flavors and textures into a perfect bite every time.
Frequently Asked Questions
- → What ingredients create the almond sponge?
The almond sponge combines unsalted butter, granulated sugar, eggs, almond flour, all-purpose flour, baking powder, salt, and vanilla extract to give a moist and nutty base.
- → How is the pistachio cream made?
Pistachio paste, softened butter, powdered sugar, and heavy cream are whipped together until smooth and spreadable, adding richness and nutty flavor.
- → What flavors are in the citrus glaze?
The glaze is made from powdered sugar blended with lemon juice and lime zest, offering a fresh, tangy contrast to the creamy layers.
- → Can these be prepared ahead of time?
Yes, allowing the glaze to set for about 30 minutes before serving ensures firm texture, and the petits fours can be stored airtight up to 3 days.
- → Are there allergen concerns with these treats?
They contain egg, dairy, tree nuts (almond and pistachio), and wheat flour, so caution is advised for those with related allergies.
- → What is a suitable beverage pairing?
Traditional pairings include Earl Grey or jasmine tea, complementing the nutty and citrus notes beautifully.