Crystallized Lilac Petits Fours

Crystallized Lilac Petits Fours

  • Preparation 1 h
  • Cooking 30 min
  • Makes 16 petits fours 

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Ingredients

  • Almond Pound Cake (Pain de Gênes)

    • 1/2 cup (125 ml) unbleached all-purpose flour
    • A pinch of salt 

    • 1/2 cup (125 ml) unsalted butter, softened
    • 3/4 cup (180 ml) sugar
    • 1 cup (250 ml) ground almonds
    • 2 tablespoons (30 ml) amaretto liqueur
    • 4 eggs 

    • 1 package 200 g almond paste 

    • Icing sugar, for rolling
  • Lilac Icing Glaze

    • 6 cups (1.5 litres) icing sugar
    • 1/2 cup (125 ml) milk, approximately
    • 6 drops red food coloring, approximately 

    • 4 drops blue food coloring 




Preparation

  • Almond Pound Cake

  • Lilac Icing Glaze

Note from Ricardo

This Almond Pound Cake is an Italian preparation consisting of almonds, sugar, butter and eggs with a little flour or cornstarch. It is a very moist cake that keeps for several days.

Personal Note