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 combines delicate almond sponge with rich pistachio cream and a zesty citrus glaze. It's a family favorite for special celebrations.
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 recipe has become a highlight during family gatherings especially during the holidays when everyone enjoys these elegant petits fours.
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 Enjoy these elegant petits fours with your favorite tea for a delightful treat any time of day.
Recipe Questions & Answers
- → What makes the almond sponge moist and tender?
The combination of softened butter, eggs, and almond flour creates a rich, moist texture while keeping the sponge light and tender.
- → How is the pistachio cream prepared?
It's made by beating pistachio paste with softened butter, then gradually adding powdered sugar and cream for a smooth, spreadable consistency.
- → What purpose does the citrus glaze serve?
The citrus glaze adds a bright, tangy finish that balances the nutty richness of the sponge and cream, enhancing the overall flavor profile.
- → Can these treats be prepared in advance?
Yes, they can be stored in an airtight container for up to 3 days, allowing the flavors to meld while keeping freshness intact.
- → Are there alternatives for nut allergies?
For a nut-free version, sunflower seed flour can replace almond flour and vanilla buttercream substitute for pistachio cream.