Chocolate-Almond Petit Fours

This recipe is for one of the small dainties served to The Queen and The Duke of Edinburgh at tea time.
Prepared by Executive Pastry Chef Gilles Gobin
Radisson Plaza-Hotel Saskatchewan
May 17-23, 2005

8 ounces almond paste room temperature
3/4 cup sugar
6 ounces butter, soft
4 eggs
1/2 cup cake flour
1/2 cup bread flour
8 ounces semi sweet chocolate, melted

Preheat the oven 325F. Prepare a 12x18 sheet pan by spraying and lining the bottom with parchment paper.

Soften the almond paste by beating it for several minutes with the paddle. This will break it up, then add a little of the egg to moisten, then add all of the sugar and mix until smooth. Add the butter one tablespoon at a time and cream until very light, about 7 minutes. Over the course of the next 5 minutes slowly add the eggs, a little at a time and allow them to incorporate before adding the next amount. Mix in melted chocolate. Stir in the flour and spread into the pan. Be sure the pan is spread very smooth so it bakes evenly. Bake until it is firm. Cool sheet pan on a wire cake rack.

Now the cake squares are ready for dipping -- each square will be dipped individually with poured fondant of your choice or chocolate ganache. Decorate.