Petits-fours Fins
Ingredients
Directions
Prepare the fondant almond paste and the almond paste for baking.
Make the génoise and biscuits for the petits-fours.
Assemble the petits-fours using the prepared pastes and baked goods.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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