Dainty, bite-size cakes are often the highlight of a ladies’ luncheon. Serve them on a platter with a small tongs so guests can easily help themselves to these lovely creations.

Ingredients: (Yield: 2½ dozen)

• 1 can (8 ounces) almond paste
• ¾ cup butter, softened
• ¾ cup sugar
• 4 eggs
• 1 cup cake flour
• ¼ cup seedless raspberry spreadable fruit

GLAZE:

• 4½ cups sugar
• 2¼ cups water
• ¼ teaspoon cream of tartar
• 1½ teaspoons clear vanilla extract
• ¼ teaspoon almond extract
• 6 cups confectioners’ sugar
• Assorted food coloring

Method:

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside.

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.

Bake at 325° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Cut cake in half width-wise. Spread jam over one half; top with remaining half. Cut into assorted 1½-in. shapes.

In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners’ sugar until smooth. Tint some of glaze with food coloring.

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.