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Les Ambroisies
Petits fours with apricot and toasted almonds
Preparation info
- For
25
petits fours - Difficulty
Easy
Appears in
By Simone Beck and Michael James
Published 1979
The base for these petits fours is with kirsch.
Ingredients
Method
Line the cake pan with waxed paper or baking parchment and butter the bottom and sides well. Pulverize the 7 ounces of almonds either in the food processor or by small amounts in an electric blender. Then, working either in the processor or by hand, beat in the butter and when well blended add the sugar, eggs, and 3 tablespoons of the kirsch. Add the flour and starch and mix until smooth. Pour