Espresso Petits Fours

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Cornstarch
  • 35 Espresso coffee beans, small
  • 1 1/3 cups Gold medal all-purpose flour
  • 3/4 cup Granulated sugar
  • 3 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds, toasted
  • 35 Almonds, toasted

• Dairy

  • 1 1/16 cup Butter

• Beer, Wine & Liquor

  • 6 tbsp Coffee flavored liqueur

• Liquids

  • 1/3 cup Water

• Other

  • 1 teaspoon instant espresso coffee powder or granules

Found on bettycrocker.com

Description

Ingredients

• 3 eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup butter, melted
• 1 1/3 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 teaspoon instant espresso coffee powder or granules
• 3 tablespoons coffee-flavored liqueur
• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 1/2 cup toasted sliced almonds
• 1 to 2 teaspoons water
• 2 cups powdered sugar
• 3 tablespoons coffee-flavored liqueur
• 2 tablespoons cornstarch
• 1 tablespoon butter, melted
• 35 small espresso coffee beans
• 35 toasted sliced almonds

Directions

• 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. Set aside.
• 2 In large bowl, beat 3 egg yolks, remaining 1/2 cup granulated sugar and 1/2 cup melted butter at medium speed until creamy. Add flour, baking powder and salt. Mix on low speed until moistened. (Batter will be thick.) In small bowl, mix 1/3 cup water and espresso powder; add to batter. Beat at low speed until blended. Beat at medium speed until smooth. Fold in beaten egg whites. Spread in pan.
• 3 Bake 18 to 23 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Run knife around edges to loosen; turn cake upside down onto cooling rack. Place another cooling rack on cake and turn upside down so top of cake is upright. Cool completely, about 30 minutes. Cover loosely and freeze 15 minutes or refrigerate 30 minutes.
• 4 With long thin serrated knife, cut cake horizontally in half. Brush 3 tablespoons liqueur over cut side of bottom half. In small bowl, beat 1/2 cup butter, 1 1/2 cups powdered sugar and vanilla with electric mixer on low speed until mixed. Beat at medium speed until smooth and creamy. Place 1/2 cup almonds in food processor with metal blade. Process 10 to 15 seconds or until finely chopped. Stir into filling. Spread filling evenly over bottom half of cake. Place top of cake over filling, cut side down. Press down firmly. Cover with plastic wrap; freeze 15 minutes.
• 5 Meanwhile, in medium bowl, beat all icing ingredients on low speed until smooth, adding water if necessary for drizzling consistency. Remove cake from freezer. Trim outside edges of cake to create a 10 1/2x7 1/2-inch rectangle. Cut into 7 rows by 5 rows, forming 35 squares. Place on 2 large cooling racks set over sheets of waxed paper. Using fork or spoon, drizzle and slightly spread each cake with icing. Top each with coffee bean and 1 sliced almond. Let set, about 15 minutes. Flatten 35 mini paper baking cups slightly. Place 1 cake bite on each paper. Cover loosely to store.

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