Cooking and Serving: 44 minutes | 45 confections
Ingredients
8 ounces gluten free almond paste, broken up into small pieces (Solo brand | 16 tablespoons (224 g) unsalted butter, at room temperature | ¾ cup (150 g) granulated sugar
Description
Prep Time: 20 minutes | Cook Time: 24 minutes | Total Time: 44 minutes | Servings: 45 confections
Ingredients
8 ounces gluten free almond paste, broken up into small pieces (Solo brand
16 tablespoons (224 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
¼ teaspoon kosher salt
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
½ cup seedless jam, heated slightly to make it spreadable
1 ½ cups (173 g) confectioners’ sugar
1 teaspoon meringue powder
2 tablespoons milk, plus more as necessary
Instructions
MAKE THE CAKES
Preheat your oven to 350°F.
Line 2 quarter sheet pans (each 12 inches parchment paper, and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a hand mixer, place the almond paste and butter and beat until.
well-combined and creamy.
Add the sugar, salt and eggs, beating to combine well after each addition.
The batter should be thick
Add the flour and xanthan gum, and mix until the dough is smooth.
Divide into 2 equal parts and spread into an even layer in each prepared pan,.
The dough will be sticky.
Place each pan, one at a time, in the center of the preheated oven and bake.
for 12 minutes, or until the cake just begins to brown around the edges.
Remove the pan from the oven and allow to cool slightly.
Invert one cake onto a large piece of parchment paper on top of a cutting.
board, and evenly spread the jam on it.
Invert the second layer carefully on top, taking care not to handle the cakes.
too much or they’ll begin to crack.
If the cake cracks, just press it together as the jam will hold it firmly in.
Place a sheet of parchment paper on top. If the top cake has cracked at all,.
invert the entire stack so that the cracked cake is on the bottom.
Place a heavy book or other flat object on top of both cakes to compress the.
Place the stack of cakes, along with the book perched on top, in the.
refrigerator for about 30 minutes, or until the layers are compressed.
Remove from the refrigerator, remove the top sheet of paper, and cut the.
compressed cake into 1 1/2-inch squares with a sharp knife or square cookie.
Place the square cakes on a wire rack over a parchment-lined sheet pan, and.
MAKE THE ICING
Place the confectioners’ sugar and meringue powder in a medium-sized bowl and.
Add 2 tablespoons of the milk and mix to combine.
It should form a thick paste. Add more milk mixing vigorously until it reaches a very thickly pourable consistency.
Spoon the icing over the individual cakes.
For extra fancy petit fours, add a drop or two of gel food coloring to some.
of the icing, and drizzle over the top of the white icing. Allow to set at.
MAKE THE ICING
Place the confectioners’ sugar and meringue powder in a medium-sized bowl and.
Add 2 tablespoons of the milk and mix to combine.
It should form a thick paste. Add more milk mixing vigorously until it reaches a very thickly pourable consistency.
Spoon the icing over the individual cakes.
For extra fancy petit fours, add a drop or two of gel food coloring to some.
of the icing, and drizzle over the top of the white icing. Allow to set at.