Spices & Sprinkles

Cake Ingredients: 

• 1 ¼ cups flour 
• ½ t baking powder 
• ½ t salt 
• 3 ½ oz. almond paste 
• 1 cup sugar 
• ¼ cup honey 
• 2 sticks unsalted butter, room temperature 
• 6 eggs 
• ⅓ cup seedless raspberry jam, or jam of your choosing 

Cake Directions: 

1. Add flour, baking powder, and salt in a bowl and whisk to combine. Set aside. 
2. In a food processor, pulse together the almond paste, sugar, and honey until well combined. Add the butter, 1 tablespoon at a time, pulsing to combine after each tablespoon. 
3. Add the eggs, one at a time. Pulse until completely smooth and slightly fluffy. 
4. Pulse in flour mixture. 
5. Spread batter evenly in a greased and parchment lined sheet pan. Bake at 325° for 15-20 minutes, or until golden brown and it springs back when gently poked. Let cool completely. 
6. Cut the cake in half, widthwise. Spread the jam on the top of one half and top with the other half of the cake. Freeze for 10 minutes to set. 
7. Cut the cake into 1 inch squares and freeze for at least 1 hour. 

Icing Ingredients: 

• 1 cup white chocolate chips 
• 4 cups powdered sugar 
• ⅓ cup hot water, plus up to ¼ cup more if needed  
• ¼ cup light corn syrup 

Icing Directions: 

1. Melt the white chocolate chips in a double boiler until smooth. 
2. Stir the hot water and corn syrup into the powdered sugar until smooth. 
3. Stir in the melted white chocolate. If the icing is too thick, add more hot water, 1 tablespoon at a time, until you get the right consistency. 
4. Place the cakes on a wire rack and pour the glaze over them. 
5. Top with a royal icing flower if preferred. Let completely set before serving. 

Notes: My family likes a very light icing coating, so you may want to make a batch and a half of the icing in this recipe if you like more icing on yours (1.5 cups chocolate chips, 6 cups powdered sugar, 1/3+2 T hot water – more may be needed, 1/4+1/8 cup light corn syrup).

I do not remember were I got this recipe, but these are such delicious petit fours!