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Almond Sheets for Petit Fours

by Chef Rob Sobkowski

Preparation

  1. Place the California Almond Paste and the sugar into the mixer fitted with the paddle and mix on medium speed until the almond paste is broken up.
  2. With the machine running add the soft butter a little at a time.
  3. Stop the machine and scrape down the bowl.  Continue to mix on medium for about 2 minutes or until the mixture is light and fluffy.
  4. With the machine running add the eggs a little at a time, waiting for each addition to be incorporated before adding the next.
  5. Stop the machine and scrape down the bowl.  Continue to mix until all ingredients are combined.
  6. Stop the machine and add all of the flour.  Mix on low speed just until all of the flour is incorporated.
  7. Scale 2# of batter for each ½ sheet pan.  Color each layer as desired and spread out evenly on a pan that has been prepared with parchment paper and spray.
  8. Bake the sheets in an oven that has been pre heated to 375°F for about 10 minutes or just until the cake springs back when gently touched.
  9. Once cooled layer the sheets together with one thin layer of Darbo Apricot jam and one thin layer of Darbo Raspberry jam.
  10. Cover the tops and bottoms with a thin layer of Carma Original Dark NH and cut into desired shapes.

Setting

At your discretion.

Ingredients:

1# 11oz California Almond Paste

1# 4oz Granulated Sugar

1# 4oz Butter (room temperature)

1# 9oz Whole eggs

9oz All Purpose Flour (sifted)