Almond Petits Fours

• 1 can (8 ounces) almond paste
• 3/4 cup butter, softened
• 3/4 cup sugar
• 4 eggs
• 1 cup cake flour
• 1/4 cup seedless raspberry spreadable fruit
• 4-1/2 cups sugar
• 2-1/4 cups water
• 1/4 teaspoon cream of tartar
• 1-1/2 teaspoons clear vanilla extract
• 1/4 teaspoon almond extract
• 6 cups confectioners' sugar
• Assorted food coloring

1. Line a 15x10x1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside.
2. In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan.
3. Bake at 325u0b0 for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Cut cake in half widthwise. Spread jam over one half; top with remaining half. Cut into assorted 1-1/2-in. shapes.
5. In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226u0b0. Remove from the heat; cool at room temperature to 100u0b0. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint glaze with food coloring.
6. Gently dip petits fours, one at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely.

almond paste, butter, sugar, eggs, cake flour, seedless raspberry, sugar, water, cream of tartar, clear vanilla, almond extract, sugar, food coloring

Taken from www.tasteofhome.com/recipes/almond-petits-fours/ (may not work)