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Petits Fours (2)
- Difficulty
Easy
Published 1861
Ingredients
- Genoese pastry
- apricot marmalade or glaze
- butter icing and cakecrumbs
- almond paste
Method
Cut neat shapes of Genoese pastry squares, rings, triangles, etc. Using apricot marmalade, fasten a small piece of almond paste or some butter icing mixed with cake-crumbs and flavoured with vanilla, kirsch, rum, etc., neatly on top of each piece of Genoese. Coat with glacé or royal icing and decorate with fine piping, scrolls, etc.
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