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Espresso Petits Fours
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Prep Time:
1 hour
Total Time:
2 hours 20 minutes
Try these elegant petits fours infused with a hint of espresso for a delightful treat.
Ingredients:
  • 3 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter, melted
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup water
  • 1 teaspoon instant espresso coffee powder or granules
  • 3 tablespoons coffee-flavored liqueur
  • 1/2 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup toasted sliced almonds
  • 1 to 2 teaspoons water
  • 2 cups powdered sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter, melted
  • 35 small espresso coffee beans
  • 35 toasted sliced almonds
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch pan with shortening and lightly flour it. In a medium bowl, use an electric mixer on high speed to beat egg whites until stiff peaks form, gradually adding 1/4 cup of granulated sugar. Set aside.
  • In a large bowl, whip together 3 egg yolks, 1/2 cup granulated sugar, and 1/2 cup melted butter until creamy at medium speed. Incorporate flour, baking powder, and salt stirring gently until just moistened (batter will be thick). In a small bowl, mix 1/3 cup water with espresso powder and add to the batter. Blend until smooth. Gently fold in beaten egg whites and spread the mixture evenly in the pan.
  • Bake for 18 to 23 minutes or until the center springs back when lightly touched. Let it cool in the pan for 10 minutes, then run a knife around the edges to loosen the cake. Invert the cake onto a cooling rack, then place another rack on top and flip it upright. Cool for about 30 minutes, then loosely cover and chill in the freezer for 15 minutes or in the fridge for 30 minutes before serving.
  • Using a long thin serrated knife, carefully slice the cake horizontally into two equal layers. Gently brush 3 tablespoons of liqueur over the cut side of the bottom layer. In a small bowl, combine 1/2 cup of butter, 1 1/2 cups of powdered sugar, and vanilla, then beat with an electric mixer on low speed until mixed. Increase the speed to medium and continue to beat until the mixture is smooth and creamy. Using a food processor, finely chop 1/2 cup of almonds for about 10 to 15 seconds, then stir them into the filling. Evenly spread the filling over the bottom cake layer and place the top layer over the filling, cut side down. Press down firmly, then cover the cake with plastic wrap and freeze for 15 minutes.
  • In a medium bowl, mix icing ingredients on low speed until smooth, adding water if needed for drizzling consistency. Take cake out of the freezer and trim the edges to create a 10 1/2x7 1/2-inch rectangle. Cut into 35 squares. Place on 2 large cooling racks over waxed paper. Drizzle and spread icing on each square. Top with a coffee bean and sliced almond. Allow to set for about 15 minutes. Gently flatten 35 mini baking cups and place one cake bite in each. Store loosely covered.

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