PETITS FOURS
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
- Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
Nutrition Facts : Calories 100 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 1 milligrams, Sodium 40 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
ALMOND PETITS FOURS
Dainty, bite-sized cakes are often the highlight of a ladies' luncheon. Our home economists share their mouthwatering version here.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Line a 15x10x1-in. baking pan with parchment; coat the paper with cooking spray and set aside., In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. , Bake at 325° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Cut cake in half widthwise. Spread jam over 1 half; top with remaining half. Cut into assorted 1-1/2-in. shapes., In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint glaze with food coloring., Gently dip petits fours, 1 at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely.
Nutrition Facts : Calories 336 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 56mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 0 fiber), Protein 2g protein.
PETIT FOURS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 75 bite-sized cakes
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
- In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
- Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
- Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
- While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
- Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
- Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
- For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
- Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
- Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
- In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)
PETIT FOURS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h30m
Yield about 108 (1 by 1-inch) squares
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
- Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
- To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
- Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
- Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
- In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
- Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.
SPRING SHOWER ALMOND PETITS FOURS
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
- Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
- Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
- Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
- Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.
ALMOND PETITS FOURS RECIPE FOR SHOWERS
Recipe from Taste of Home for showers.
Provided by Penny Hall
Categories Cakes
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside. In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. Bake at 325° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut cake in half widthwise. Spread jam over one half; top with remaining half. Cut into assorted 1-1/2-in. shapes. In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint some of glaze with food coloring. Gently dip petits fours, one at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely. Yield: 2-1/2 dozen. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
PITTER PATTER BABY SHOWER PETIT FOURS
I found this cute recipe on a Pillsbury email that I received and had to share it on Zaar!! You need a baby foot shaped cookie cutter for this recipe!!
Provided by Mom2Rose
Categories Dessert
Time 2h
Yield 24 cakes, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 5.1, Sodium 320.8, Carbohydrate 67.7, Fiber 0.4, Sugar 54.3, Protein 3.1
PETITS FOURS
Steps:
- Preheat the oven to 350°F. Butter a 17-by-12-inch rimmed baking sheet; line with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a large bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/4 cups sugar and the almond paste on medium-low speed until the mixture resembles coarse meal. Add the butter, and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolks and vanilla; mix to combine, scraping down the sides of the bowl as needed. Add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. With the mixer running, gradually sprinkle in remaining 1/2 cup sugar, and beat until soft peaks form. Add a third of the egg-white mixture to the egg-yolk mixture, and fold with a whisk. Gently fold in remaining whites.
- Spread batter evenly on prepared sheet, and bake, turning pan halfway through, until a cake tester inserted in the center comes out clean, about 20 minutes. Transfer pan to wire rack to cool completely. Cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
- Invert the cake onto a large work surface, and peel off parchment paper. Using assorted 2-inch cookie cutters, cut out cakes. Place cakes on wire racks set over rimmed baking sheets; set aside.
- Place the white chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a simmer over medium-high heat; pour over white chocolate, and let sit for 1 minute. Stir until mixture is smooth. Spoon melted chocolate over cakes, letting some run down the sides; spread with a small offset spatula to coat completely.Transfer glazed cakes to a parchment-lined baking sheet, and refrigerate at least 30 minutes. Place a White Chocolate Cutouts on top of each cake; decorate with Royal Icing, if desired. Cakes can be refrigerated, in an airtight container, for up to 3 days.
- Petits Fours how-to
- A sheet of almond-flavored cake is cut into individual cakes with a set of 2-inch cookie cutters.
- Melted white chocolate, tinted in pastel shades, is spread over a sheet of parchment with an offset spatula; once set, the chocolate is cut with the same set of cutters into shapes that will top the glazed cakes.
More about "almond petits fours recipe for showers food"
EASY ALMOND PETITS FOURS RECIPE - HOW TO MAKE ALMOND ...
From goodhousekeeping.com
Cuisine FrenchTotal Time 30 minsServings 1Calories 155 per serving
SPRING SHOWER ALMOND PETITS FOURS RECIPE - DELISH.COM
From delish.com
Cuisine FrenchServings 30
- Preheat oven to 350 degrees. Butter a 12- by 17-inch rimmed baking sheet, and line with parchment paper.
- Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment.
CLASSIC ALMOND PETIT FOURS - WITH VIDEO - BAKING SENSE®
From baking-sense.com
Reviews 90Calories 150 per servingCategory Cakes/Cupcakes Recipes
- Preheat the oven to 350F. Line a half sheet pan with parchment paper or butter and flour the pan.
- Cream the almond paste until softened and smooth. With the mixer running, add the butter and mix on low until there are no lumps of almond paste. Add the confectioner's sugar and increase the speed to medium. Cream until light and aerated. Scrape down the bowl and paddle.
- Add the eggs in three batches, scraping the bowl and mixer between each addition. Add the salt, vanilla and lemon and mix to combine. Add the flour all at once and mix just until incorporated.
- Spread the batter onto the prepared sheet pan. Try to get the batter as even and flat as possible. The flatter the cake bakes the better the finished petit fours will look.
CHOCOLATE PETIT FOURS WITH ALMONDS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 36Total Time 1 hr 55 minsCategory Cakes
- Preheat oven to 400°F. Grease, with shortening, the bottom and sides of 2 (15- x 10-inch) jelly-roll pans, and line with wax paper; grease with shortening and flour wax paper. Set aside.
- Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in flour, and spread batter into prepared pans.
- Bake at 400°F for 8 to 10 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Turn 1 cake out onto a flat surface; remove and discard wax paper, and spread with apricot filling. Top with remaining cake, and cut with a 11/2-inch round cutter.
HOW TO MAKE PETIT FOURS RECIPES - PAINLESS COOKING
From painlesscooking.com
PETITS FOURS - EPICURUS.COM RECIPES
From epicurus.com
ALMOND PETIT FOURS - BAKINGQUEEN74
From bakingqueen74.co.uk
4.8/5 (4)Total Time 25 minsCategory BakingCalories 49 per serving
- Put the mixture in a piping bag with a star nozzle and pipe shapes onto a lined baking tray, allowing space between them.
CHOCOLATE-ALMOND PETITS FOURS RECIPE | MYRECIPES
From myrecipes.com
Servings 36
- Grease bottom and sides of 2 (15- x 10-inch) jellyroll pans, and line with wax paper; grease and flour wax paper. Set aside.
- Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
10 DARLING SUMMER BABY SHOWER RECIPES - FORKLY
From forkly.com
- Almond Petites Fours. What better way to welcome a sweet, wee baby than with these dainty almond petites fours, topped with stunning gum paste cherry blossoms.
- Flower Power Cupcakes Recipe. A pocket full of roses—these sweet things are pretty in purple, yellow, pink…or any color really! They are topped with icing shaped like a rose straight from a chef’s garden (aka: kitchen).
- Classic Baby Shower Sugar Cookies. When you can’t decide between pink duckies, baby shoes, and old-fashioned pram-shaped cookies for an impending baby shower—why not make them all?
- S’More Pops. Who doesn’t love some marshmallows coated in chocolate?! The momma-to-be will be pleased with this sweet treat and everyone will be reaching for seconds.
- Sherbet Church Punch. For the sweetest baby yet to grace this earth, we suggest serving up the greatest drink ever invented! The sherbet church punch was dubbed just that by churchgoers and baby and wedding shower attendees who’ve sampled a glass of this fruit and pineapple-based punch.
- Baby Cookie Bites. Cute as a button! These adorably dainty baby bites are a HUGE hit on the baby shower circuit! Guests will never suspect they’re conceived from a simple sugar cookie recipe and topped with precious pink royal icing.
- Fried Pickles. Satisfy one of the guest’s of honors most ridiculous cravings with these Southern-fried pickles. These mini crispy dills are deep-fried delectable and served up in a tiny bowl along with a mini scoop of ranch ice cream for a hilarious take on the “pickles and ice cream” pregnancy joke.
- Blueberry Cake. This lovely cake is filled with fresh blueberries which can also be made with strawberries or raspberries. Coated in a simple glaze, this fruity light cake is sure to be a hit with mama and the rest of the guests!
- Super Simple Mini Cinnamon Bun Pops. Cinnamon buns are perhaps one of the most beloved baked goods of all time. Serve them warm and gooey and they’re sure to disappear!
- Best Ever Simple Nut-Free Granola. Brunch baby showers are increasing in popularity and they’re a great opportunity to be creative with your menu! We love this nut-free granola that you can serve with a variety of dairy or non-dairy milks or yogurts.
PETIT FOURS RECIPE - COOKIST.COM
From cookist.com
Servings 10Total Time 2 hrs
RIGHT HERE...RIGHT NOW: PETITS FOURS JUNCTION
From lanarightnow.blogspot.com
ALMOND PETITS FOURS
From crecipe.com
SPRING SHOWER ALMOND PETITS FOURS RECIPE | RECIPE | PETIT ...
From pinterest.ca
ALMOND PETITS FOURS RECIPE FOR SHOWERS | RECIPE | FOOD ...
PETITS FOURS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
RECIPE PETIT FOURS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALMOND PETITS FOURS
From pinterest.ca
PETIT FOURS MARTHA STEWART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPRING SHOWER ALMOND PETITS FOURS RECIPE - PINTEREST.COM
From pinterest.com
ALMOND PETITS FOURS - CUSTOM DISTRIBUTORS | CUSTOM ...
From customdistributors.com
ALMOND PETITS FOURS - BIGOVEN.COM
From bigoven.com
ALMOND PETITS FOUR RECIPE - FOOD NEWS
From foodnewsnews.com
EASTER BUNNY ALMOND PETITS FOURS - BAKE AT 350°
From bakeat350.net
ALMOND PETITS FOURS - TFRECIPES.COM
From tfrecipes.com
SPRING SHOWER ALMOND PETITS FOURS
From mealplannerpro.com
SPRING SHOWER ALMOND PETITS FOURS | JUST A PINCH RECIPES
From justapinch.com
SPRING SHOWER ALMOND PETITS FOURS RECIPE | RECIPE | EASTER ...
From pinterest.de
JOCONDE FOR PETIT FOURS - PASTRYWIZ
From pastrywiz.com
ALMOND PETITS FOURS RECIPE - FOOD NEWS
From foodnewsnews.com
ALMOND PETITS FOURS - BIGOVEN.COM
ALMOND PETITS FOURS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
ALMOND PETITS FOURS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love