Save 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 refreshing citrus glaze, creating a truly special treat.
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 This recipe brings back fond memories of sharing delicate sweets with family during holiday celebrations.
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). Cross-contamination possible; check labels if allergies are a concern.
Nutritional Information
Per petit four: 160 calories, 9 g fat, 17 g carbohydrates, 3 g protein.
Save 
Enjoy these petits fours as an elegant finish to your meal or a charming afternoon treat.
Kitchen Q&A
- → What gives the sponge its moist texture?
The almond flour combined with softened butter and eggs creates a tender and moist crumb in the sponge layer.
- → How is the pistachio cream prepared?
It’s made by blending pistachio paste with softened butter, powdered sugar, and cream until smooth and spreadable.
- → What ingredients add citrus flavor to the glaze?
Lemon juice and finely grated lime zest are whisked with powdered sugar to create a tangy glaze.
- → Can these treats be stored ahead of time?
Yes, store in an airtight container for up to three days to maintain freshness.
- → Are there any allergen considerations?
They contain eggs, dairy, tree nuts, and gluten, so check labels and substitute if needed to accommodate allergies.
- → What occasions suit these petits fours best?
They’re ideal for elegant afternoon teas or festive celebrations thanks to their refined flavors and presentation.