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Chocolate Almond Petit-fours Recipe

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This recipe for Chocolate Almond Petit-fours, by , is from Russell Chapel, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter, softened
2 8-oz. almond paste
1 1/2 cups sugar
8 large eggs
1 1/2 cups flour
1 12 oz. can apricot filling
Chocolate Ganache
6 oz. white chocolate, melted
1 cup whipping cream
2 cups (12 oz.) semi-sweet chocolate morsels

Directions:
Directions:
Grease bottom and sides of 2 (15"X10") jelly roll pans. Line with wax paper, grease and flour wax paper, set aside.
Beat butter and almond paste at medium speed until creamy. Gradually add sugar, beating well. Add eggs 1 at a time. Stir in flour, spread batter evenly into prepared pans. Bake 400 8 to 10 minutes. Cool in pans on wire racks. Turn out 1 cake onto a flat surface, remove wax paper and spread with apricot filling. Top with remaining cake; cut with a 1 1/2 inch round cutter. Place small cakes on a wire rack in a large shallow pan. Using a squeeze bottle, coat top and sides with warm chocolate ganache. Pipe dots on frosted cakes with white chocolate. Freeze up to 3 - 3 1/2 months.

 

 

 

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