Petits Fours

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Joconde Cake for Petits Fours
Yield: 2 half sheet pans - approx 96 petits fours

metric: Ingredients: pounds:
400 gr.
300 gr.
525 gr.
90 gr.
230 gr.
110 gr.
110 gr.
Almond Flour **
Confectioner Sugar
Whole Eggs
Melted Butter
Egg Whites
Granulated Sugar
All Purpose Flour
14 oz.
10 1/2 oz.
2 1/3 cups
3 1/4 oz.
1 cup
4 oz.
4 oz.


  1. Blend almond flour, confectioner's sugar, and 1/2 of the whole eggs. Whip for 6-8 minutes.
  2. Add the rest of the eggs in two batches, beating well after each addition. Whip for 8-10 more minutes.
  3. Temper melted butter with about 2 cups of batter, set aside.
  4. Whip the egg whites and granulated sugar like a French meringue, beating till soft peaks. Fold into reserved batter, set aside.
  5. Gently fold in sifted flour.
  6. Fold in tempered butter mixture.
  7. Pour onto 2 greased half sheet pans.
  8. Bake at 425F till done, about 8-10 minutes depending on oven used.
  9. Cool.
  10. Wrap tightly.

** Almond Flour is almost the same as ground almonds. The only difference is that almond flour has a finer texture. What can be done is grind the slivered almonds yourself using a clean spice grinder. Using the food processor results into an oily almond paste, not a powdery result like flour. Since almond flour is not readily accessible in regular supermarkets, I would suggest grinding them using the spice grinder which produces a comparable almond flour product that manufacturers sell to big establishments like hotels and restaurants.

Next: Filling the Petits Fours

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