Gluten-Free Petit Fours

Elevate your dessert table with these delightful Gluten-Free Petit Fours—an elegant twist on a classic confection that's perfect for any occasion. These bite-sized cakes feature a tender sponge crafted from a blend of gluten-free all-purpose flour and almond flour, ensuring a light and airy texture. Brushed with a layer of warm apricot jam and coated in a smooth, glossy glaze, these treats strike the perfect balance of sweetness and sophistication. Customize them with vibrant gel food coloring and decorative sprinkles to match your theme or celebration. Whether you're hosting high tea, planning a bridal shower, or simply indulging in a refined sweet, these gluten-free petit fours are as beautiful as they are delicious.

Nutriscore Rating: 42/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 36

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cups Almond flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cups Unsalted butter, softened
• 1 cup Granulated sugar
• 4 units Large eggs
• 1.5 teaspoons Pure vanilla extract
• 0.5 cup Whole milk
• 0.5 cups Apricot jam (or any preferred jam)
• 3 cups Confectioners' sugar
• 2 tablespoons Light corn syrup
• 2 tablespoons Lemon juice
• 0.25 cup Water
• 0 as desired Gel food coloring (optional)
• 0 as desired Decorative sprinkles or sugar (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 13x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using an electric mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Pour the batter into the prepared baking pan, spreading it out evenly. Tap the pan gently on the counter to release any air bubbles.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool completely in the pan on a wire rack. Once cooled, lift the cake out of the pan using the parchment paper overhang and place it on a cutting board.

Step 9

Trim the edges of the cake and then cut the cake into 1-inch squares.

Step 10

Warm the apricot jam in a small saucepan over low heat until it becomes thin. Gently brush the tops of each cake square with the warmed jam. Let the jam set slightly.

Step 11

For the glaze, combine the confectioners' sugar, corn syrup, lemon juice, and water in a medium bowl. Stir until smooth. If using, add a few drops of gel food coloring to tint the glaze to your desired shade.

Step 12

Place a wire rack over a baking sheet to catch excess glaze. Dip each petit four into the glaze using a fork, fully coating the cake, and then place it on the wire rack to set.

Step 13

If desired, decorate with sprinkles or decorative sugar while the glaze is still wet. Allow the glaze to harden completely before serving.

Step 14

Store petit fours in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1514.5 grams (1514.5g)

Amount per serving	% Daily Value*
Calories	4814

Total Fat 146.20g	187%
Saturated Fat 71.10g	356%
Polyunsaturated Fat 0.10g
Cholesterol 1017mg	339%
Sodium 2018mg	88%
Total Carbohydrate 868.80g	316%
Dietary Fiber 10.70g	38%
Total Sugars 675.40g
Protein 43.70g	87%

Vitamin D 214IU	1068%
Calcium 447mg	34%
Iron 8mg	42%
Potassium 644mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 3.5%

Carbs: 70.0%