Chocolate-Almond Petits Fours

1. 1

   Grease bottom and sides of 2 (15- x 10-inch) jellyroll pans, and line with wax paper; grease and flour wax paper. Set aside.

2. 2

   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.

3. 3

   Stir in flour, and spread batter into prepared pans.

4. 4

   Bake at 400u00b0 for 8 to 10 minutes. Cool in pans on wire racks.

5. 5

   Turn 1 cake out onto a flat surface; remove wax paper, and spread with apricot filling. Top with remaining cake, and cut with a 1 1/2-inch round cutter.

6. 6

   Place cakes on a wire rack in a large shallow pan. Using a squeeze bottle, coat top and sides with warm Chocolate Ganache. (Spoon up excess frosting that drips through rack; reheat and refill bottle, and use to continue frosting cakes.) Chill cakes at least 30 minutes. Freeze up to 3 months. Garnish, if desired.

7. 7

   * 1 (10-ounce) jar apricot spreadable fruit may be substituted for canned apricol filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.