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Chocolate-Almond Petits Fours

Yield 3 dozen


  • 3/4 cup butter or margarine, softened
  • 2 (8-ounce) cans almond paste
  • 1 1/2 cups sugar
  • 8 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 (12-ounce) can apricot filling*
  • Chocolate Ganache
  • Garnishes: almond slices, dried apricots

How to Make It

  1. Grease bottom and sides of 2 (15- x 10-inch) jellyroll pans, and line with wax paper; grease and flour wax paper. Set aside.

  2. Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

  3. Stir in flour, and spread batter into prepared pans.

  4. Bake at 400° for 8 to 10 minutes. Cool in pans on wire racks.

  5. Turn 1 cake out onto a flat surface; remove wax paper, and spread with apricot filling. Top with remaining cake, and cut with a 1 1/2-inch round cutter.

  6. Place cakes on a wire rack in a large shallow pan. Using a squeeze bottle, coat top and sides with warm Chocolate Ganache. (Spoon up excess frosting that drips through rack; reheat and refill bottle, and use to continue frosting cakes.) Chill cakes at least 30 minutes. Freeze up to 3 months. Garnish, if desired.

  7. * 1 (10-ounce) jar apricot spreadable fruit may be substituted for canned apricol filling.