Easy Gluten Free Petit Fours
Sweet bite-sized gluten free petit fours are iced yellow almond cakes with a jelly filling and poured icing on top. They only look fancy!
- Prep time
- 20 min
- Cook time
- 24 min
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces gluten free almond paste (broken up into small pieces (Solo brand is safely gluten free))
- 16 tablespoons unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 eggs (at room temperature, beaten)
- 2 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
- 1 teaspoon xanthan gum ((omit if your blend already contains it))
- 1/2 cup seedless jam (heated slightly to make it spreadable)
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon meringue powder
- 2 tablespoons milk (plus more as necessary)
Instructions
- 1
Preheat your oven to 350°F.
- 2
Line 2 quarter sheet pans (each 12 inches by 9 inches) with unbleached parchment paper, and set them aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the almond paste and butter and beat until well-combined and creamy.
- 4
Add the sugar, salt and eggs, beating to combine well after each addition. The batter should be thick.
- 5
Add the flour and xanthan gum, and mix until the dough is smooth.
- 6
Divide into 2 equal parts and spread into an even layer in each prepared pan, using a wet spatula.
- 7
The dough will be sticky.
- 8
Place each pan, one at a time, in the center of the preheated oven and bake for 12 minutes, or until the cake just begins to brown around the edges.
- 9
Remove the pan from the oven and allow to cool slightly.
- 10
Invert one cake onto a large piece of parchment paper on top of a cutting board, and evenly spread the jam on it.
- 11
Invert the second layer carefully on top, taking care not to handle the cakes too much or they’ll begin to crack.
- 12
If the cake cracks, just press it together as the jam will hold it firmly in place.
- 13
Place a sheet of parchment paper on top. If the top cake has cracked at all, invert the entire stack so that the cracked cake is on the bottom.
- 14
Place a heavy book or other flat object on top of both cakes to compress the layers.
- 15
Place the stack of cakes, along with the book perched on top, in the refrigerator for about 30 minutes, or until the layers are compressed.
- 16
Remove from the refrigerator, remove the top sheet of paper, and cut the compressed cake into 1 1/2-inch squares with a sharp knife or square cookie cutter.
- 17
Place the square cakes on a wire rack over a parchment-lined sheet pan, and set aside.
- 18
Place the confectioners’ sugar and meringue powder in a medium-sized bowl and whisk to combine.
- 19
Add 2 tablespoons of the milk and mix to combine.
- 20
It should form a thick paste. Add more milk by the quarter-teaspoonful, mixing vigorously until it reaches a very thickly pourable consistency.
- 21
Spoon the icing over the individual cakes.
- 22
For extra fancy petit fours, add a drop or two of gel food coloring to some of the icing, and drizzle over the top of the white icing. Allow to set at room temperature