Apricot Petit Fours

Name: Apricot Petit Fours
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 3 Eggs (size M); 100 g Sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 75 g Pistachio kernels; 400 g Marzipan raw mass; 175 g Icing sugar; 2 TABLESPOONS Apricot liqueur; 12 dried apricots; 2-3 TABLESPOONS Apricot Jam; baking paper; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

3 Eggs (size M)
100 g Sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
75 g Pistachio kernels
400 g Marzipan raw mass
175 g Icing sugar
2 TABLESPOONS Apricot liqueur
12 dried apricots
2-3 TABLESPOONS Apricot Jam
baking paper
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding sugar. Fold the beaten egg whites into the egg yolks. Mix flour, starch and baking powder, sieve onto the mixture and fold in carefully.
2
Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Finely chop the pistachios in the universal chopper.
3
Knead marzipan, pistachios, icing sugar and liqueur and remove approx. 30 g. Form 24 small leaves from the marzipan. Cut the apricots in half horizontally and cut out 24 small flowers. Roll out the rest of the marzipan between 2 layers of cling film in a rectangular shape (approx. 15 x 16 cm).
4
Remove the sponge from the paper, cut in half and straighten the edges to 15 x 16 cm. Spread the sponge halves thinly with 1-2 tablespoons of jam each. Place the 1st sponge cake plate, marzipan and 2nd sponge cake plate on top of each other (jam on the inside).
5
Cut the biscuit into 12 rectangles (4 x 5 cm), then cut in half diagonally.