Serves: 24
Total Calories: 200
1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350°F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3 teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Petit Four * Calories: 270 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 160 mg 7% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat
This Amaretto Petits Fours recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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