# Components:
→ Almond Sponge
01 - 8 tbsp unsalted butter, softened
02 - ½ cup granulated sugar
03 - 3 large eggs
04 - 1 cup almond flour
05 - ⅓ cup all-purpose flour
06 - 1 tsp baking powder
07 - ¼ tsp salt
08 - 1 tsp pure vanilla extract
→ Pistachio Cream
09 - ⅓ cup pistachio paste
10 - 6 tbsp unsalted butter, softened
11 - ⅔ cup powdered sugar
12 - 2 tbsp heavy cream
→ Citrus Glaze
13 - 1 ¾ cup powdered sugar
14 - 2–3 tbsp lemon juice
15 - 1 tsp finely grated lime zest
16 - Green food coloring (optional)
→ Decoration
17 - 1.75 tbsp chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x12 inch baking pan with parchment paper.
02 - Using an electric mixer, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla extract.
03 - Sift together almond flour, all-purpose flour, baking powder, and salt. Gently fold into the butter mixture until just incorporated.
04 - Spread the batter evenly in the prepared pan. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean. Allow to cool completely.
05 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream, then continue beating until light and spreadable.
06 - Remove sponge from pan and slice horizontally to create two equal layers. Spread pistachio cream evenly over the bottom layer, then top with the second layer and gently press together.
07 - Cut the layered cake into 24 uniform squares, approximately 1¼ inches each side.
08 - Whisk powdered sugar with lemon juice and lime zest until smooth and slightly thick but pourable. Add green food coloring if desired.
09 - Place petits fours on a wire rack over a tray. Spoon or pour glaze over each square, allowing excess to drip off. Garnish with chopped pistachios and edible gold leaf or sprinkles before glaze sets.
10 - Let glaze set at room temperature for 30 minutes before serving.
