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Raspberry Almond Petit Fours Recipe

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This recipe for Raspberry Almond Petit Fours is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST and FILLING:
1 c. flour
1/2 c. butter or butter substitute
1/4 c. brown sugar
Jar of all-fruit seedless raspberry preserves
TOP CAKE LAYER:
1/2 c. butter or butter substitute
2/3 c. granulated sugar
3/4 tsp. almond extract
2 eggs well beaten by hand
2/3 c. brown rice flour
Pinch salt
ICING:
1 1/2 c. confectioner's sugar
1(+) tsp. almond extract
1/4 c. butter or butter substitute
SMALL dollop of milk (doesn't have to be whole milk)
Directions:
Directions:
CRUST: Mix flour, butter, & sugar (by hand is fine; cut butter thru as for pie crust). Pat into 8 X 8 baking pan to form level crust layer. Bake at 350 for 10 minutes. Remove, allow to subside, cool, and harden somewhat.
FILLING: Spread thickly with raspberry jam.
TOP CAKE LAYER: Cream butter and sugar. Add pinch of salt. Add beaten eggs and almond extract, and then stir in rice flour. Pour/spoon batter over crust and jam.
(Spread batter very lightly to even out; harder spreading will make the jam ooze up into the batter.) Bake at 375 degrees for 25 minutes or until lightly browned. Let cake cool thoroughly. To remove for icing, put a cooling rack over the cake, turn it upside down, and gently shake the cake out; put another cooling rack on top of the removed cake and reverse, so that the original order of layering is restored.
ICING: Mix together sugar, almond extract, and butter. Tip in just a little milk to make the icing spread easily. Refrigerate until shortly before serving time.
Preparation Time:
Preparation Time:
Because of the layering & cooling, this takes a lot of time to prepare.
Personal Notes:
Personal Notes:
Kathy Goodrich's favorite among the desserts that I make.

 

 

 

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