Petits Fours

• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
• 2 1/4 cups all-purpose flour, plus more for pan
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup almond paste (not marzipan)
• 6 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 1 1/2 pounds white chocolate, coarsely chopped
• 1 1/4 cups heavy cream
• White Chocolate Cutouts (page 395)
• Royal Icing, for decorating (page 389; optional)

1. Preheat the oven to 350F.
2. Butter a 17-by-12-inch rimmed baking sheet; line with parchment paper.
3. Butter parchment and dust with flour, tapping out excess; set aside.
4. Into a large bowl, sift together the flour, baking powder, and salt; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/4 cups sugar and the almond paste on medium-low speed until the mixture resembles coarse meal.
6. Add the butter, and beat on medium-high speed until light and fluffy, about 2 minutes.
7. Add the egg yolks and vanilla; mix to combine, scraping down the sides of the bowl as needed.
8. Add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; set aside.
9. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy.
10. With the mixer running, gradually sprinkle in remaining 1/2 cup sugar, and beat until soft peaks form.
11. Add a third of the egg-white mixture to the egg-yolk mixture, and fold with a whisk.
12. Gently fold in remaining whites.
13. Spread batter evenly on prepared sheet, and bake, turning pan halfway through, until a cake tester inserted in the center comes out clean, about 20 minutes.
14. Transfer pan to wire rack to cool completely.
15. Cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
16. Invert the cake onto a large work surface, and peel off parchment paper.
17. Using assorted 2-inch cookie cutters, cut out cakes.
18. Place cakes on wire racks set over rimmed baking sheets; set aside.
19. Place the white chocolate in a large heatproof bowl.
20. In a small saucepan, bring the cream to a simmer over medium-high heat; pour over white chocolate, and let sit for 1 minute.
21. Stir until mixture is smooth.
22. Spoon melted chocolate over cakes, letting some run down the sides; spread with a small offset spatula to coat completely.Transfer glazed cakes to a parchment-lined baking sheet, and refrigerate at least 30 minutes.
23. Place a White Chocolate Cutouts on top of each cake; decorate with Royal Icing, if desired.
24. Cakes can be refrigerated, in an airtight container, for up to 3 days.
25. A sheet of almond-flavored cake is cut into individual cakes with a set of 2-inch cookie cutters.
26. Melted white chocolate, tinted in pastel shades, is spread over a sheet of parchment with an offset spatula; once set, the chocolate is cut with the same set of cutters into shapes that will top the glazed cakes.

unsalted butter, flour, baking powder, salt, sugar, almond paste, eggs, vanilla, milk, white chocolate, heavy cream, white chocolate cutouts, icing

Taken from www.epicurious.com/recipes/food/views/petits-fours-390316 (may not work)