Amaretto Petits Fours Recipes

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Steps:

• Heat oven to 350°F; grease and flour 15x10x1-inch baking pan.
• Prepare cake mix as directed by package, using water, oil, and eggs listed above.
• Pour into greased and floured pan.
• Bake at 350° F for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
• Brush top of cake with amaretto; to avoid cake crumbs, freeze cake 1 hour before cutting.
• Cut cake into pieces using foot-shaped cookie cutter; return to freezer.
• In small bowl, combine remaining icing ingredients.
• Blend at low speed until powdered sugar is moistened.
• Beat at high speed until smooth.
• If necessary, add 2 to 3 teaspoons water until icing is of desired drizzling consistency.
• Set cake pieces on wire rack over 15x10x1-inch baking pan or waxed paper.
• Spoon icing evenly over top and sides of cake pieces (Icing which drips off can be reused).
• Using pink and/or blue decorator icing, outline foot-shaped petits fours.

Steps:

• 1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites continue beating an additional 2 minutes. Pour into greased and floured pan.2. Bake at 350°F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3 teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Petit Four * Calories: 270 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 160 mg 7% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat