Save to Pinterest 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 has become a favorite for afternoon tea gatherings where every bite brings a perfect blend of flavors and textures.
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 to Pinterest This dessert is often the centerpiece of family gatherings where everyone enjoys sharing these elegant treats.
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
Calories 160 Total Fat 9 g Carbohydrates 17 g Protein 3 g per petit four
Save to Pinterest With careful layering and glazing, these petits fours will impress every guest and delight your taste buds.
Common Questions
- → What gives the sponge its almond flavor?
The almond flavor comes from almond flour blended with all-purpose flour, providing a moist and fragrant base.
- → How is the pistachio cream made smooth?
Beating pistachio paste with softened butter and powdered sugar creates a creamy texture, softened further by heavy cream.
- → What is the purpose of the citrus glaze?
The citrus glaze adds a refreshing brightness with lemon juice and lime zest, balancing the richness of the sponge and cream.
- → Can these bites be prepared ahead of time?
Yes, they can be stored in an airtight container for up to 3 days to maintain freshness and flavor.
- → Are there alternatives for nut allergies?
Substitute sunflower seed flour for almond flour and replace pistachio cream with vanilla buttercream for a nut-free variation.