GINGERBREAD PETITS FOURS RECIPE

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Gingerbread is the iconic Christmas treat, and today at BFFF we’ve got a delicious twist on the classic taste! You’ll love this gingerbread petits fours recipe by Melina of Sugary and Buttery. These savory little appetizers will please everyone in the house! Here’s what Melina has to say about her recipe:

“Time is way overdue to kick off the Christmas baking season – I had kind of a late start this year. But what a kick-off it was! Just look at these little cuties! Gingerbread, apricot and marzipan, all packed into adorable little petits fours. Can it get more Christmas-y than that? And if you think making petits fours is difficult, think again! It is absolutely fun and, looking at the end result, you know your work paid off.”

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gingerbread

ingredients2
(makes about 24 petits fours)

POUND CAKE:
—3 sticks unsalted butter, room temperature
—2 cups all-purpose flour
—pinch of salt
—3 teaspoons cocoa powder
—2 teaspoons gingerbread spice
—1.5 cup granulated sugar
—0.5 teaspoon pure vanilla extract
—6 large eggs

FILLINGS:
3 oz marzipan
—1 cup apricot jam (without fruit pieces)

FONDANT:
6 cups powdered sugar
—0.5 cups milk
—2 teaspoons gingerbread spice
pinch of cocoa powder

instructions2

POUND CAKE:
1. Preheat your oven to 350°F and grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-low speed until light and fluffy, about 3-5 minutes, scraping down the sides as needed. Add eggs, one at a time, and keep beating for another 3 minutes.

3. With mixer on low speed, add flour, baking powder, cocoa, salt and gingerbread spice. Be careful not to beat the batter at this point, only stir until well combined.

4. Spoon batter into prepared pan and bake until cake is golden and cake tester inserted in the center comes out clean, about 50-55 minutes.

5. Transfer to a wire rack to cool, 10 to 15 minutes. The cake needs to cool down completely, you may even let it sit over night.

PETIT FOURS:
1. Roll out the marzipan very thin. Slice the cake evenly in about ¼ inch thick slices.

2. Spread the slices with apricot jam and make piles of 3 slices each, cover each stack with a layer of marzipan.

3. Using a squared petits fours cutter, cut out as many petits fours out of each stack as possible and set aside. (You can also use a knife to cut little cubes.)

4. Store the cake leftovers in a zip lock bag and use either to make cake pops or for snacking!

FONDANT:
1. Put the powdered sugar into a bowl and gradually add milk, whisking until mixture is consistency of heavy cream.

2. Pour the fondant into a narrow bowl (6-7 inches wide) so you have enough room to dip the petits fours completely. To dip the petits fours, I recommend using 2 forks. Use the forks as extensions of your hands to dip the petits fours into the fondant, covering them completely.

3. Set them on a cooling rack so the excess fondant can drip off. Let them dry for about 15 minutes, then dip them again. Let them cool down completely for at least 2 hours.

4. You can decorate the petits fours with sugar pearls (add while the fondant is still wet) or with royal icing. And enjoy!

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    1. Jessica @ Floptimism

      I can’t tell you how delicious I think these look! I’ve only made petits-fours once, but they were always a favorite treat growing up. I bookmarked this recipe to try myself in the future, and shared it with all of my blog readers on my Weekend Wrap-Up post today. Thank you so much for such a fantastic recipe, and I hope you have a Happy & Healthy New Year!

      Here’s the link to the wrap-up — I’d love for you to stop by and check it out:
      http://www.floptimism.com/2013/12/weekend-wrap-up-pb-gingerbread.html

      Reply
    2. Rita

      These sound wonderful for holiday teas! I am confused, however, by the ‘gingerbread spice’ called for in the recipe. This is not something I can find in the grocery store. . . Could you provide an adequate substitute, please?

      Reply
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