Crystallized Lilac Petits Fours

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

2. 2

   In a bowl, combine the flour and salt. Set aside.

3. 3

   In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.

4. 4

   On a work surface dusted with icing sugar, roll the almond paste into a square about 1-cm (1/2-inch) larger than the cake. With a brush, remove any excess sugar. Cover the top of the cooled cake with the almond paste.

5. 5

   With a sharp knife, cut around the cake to even out the almond paste. Cut the cake into 16 squares.

6. 6

   Place on a wire rack over a baking sheet.