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1
Preheat the oven to 350F.
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2
Butter a 17-by-12-inch rimmed baking sheet; line with parchment paper.
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3
Butter parchment and dust with flour, tapping out excess; set aside.
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4
Into a large bowl, sift together the flour, baking powder, and salt; set aside.
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5
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.
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6
Add the butter, and beat on medium-high speed until light and fluffy, about 2 minutes.
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7
Add the egg yolks and vanilla; mix to combine, scraping down the sides of the bowl as needed.
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8
Add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; set aside.
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9
In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy.
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10
With the mixer running, gradually sprinkle in remaining 1/2 cup sugar, and beat until soft peaks form.
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11
Add a third of the egg-white mixture to the egg-yolk mixture, and fold with a whisk.
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12
Gently fold in remaining whites.
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13
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.
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14
Transfer pan to wire rack to cool completely.
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15
Cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
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16
Invert the cake onto a large work surface, and peel off parchment paper.
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17
Using assorted 2-inch cookie cutters, cut out cakes.
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18
Place cakes on wire racks set over rimmed baking sheets; set aside.
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19
Place the white chocolate in a large heatproof bowl.
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20
In a small saucepan, bring the cream to a simmer over medium-high heat; pour over white chocolate, and let sit for 1 minute.
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21
Stir until mixture is smooth.
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22
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.
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23
Place a White Chocolate Cutouts on top of each cake; decorate with Royal Icing, if desired.
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24
Cakes can be refrigerated, in an airtight container, for up to 3 days.
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25
A sheet of almond-flavored cake is cut into individual cakes with a set of 2-inch cookie cutters.
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26
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.
