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Sonoma Modern American
From Executive Chef Tim Groody
Holiday Chocolate Mint Petit Fours
Cake
4 ¼ oz almond flour
4 ½ oz powdered sugar
4 ½ oz butter
1/3 cup flour
2 T cocoa powder
3 eggs
Cream sugar almond flour and butter. Sift flour and cocoa. Add eggs to butter then flour. Mix to incorporate. Pour into 9"x 9"x 2" greased pan. Bake at 350* for 30 - 40 minutes. Remove and cool in pan for 10 minutes. Remove from pan and cool on a rack. Cut in ½. Slice in 3 thin layers. Layer icing between layers. Cool in refrigerator for 1 hour. Cut in 1" squares or triangles. Place on a rack with a pan underneath. Drizzle with chocolate glace. Cool to set glace. Drizzle with melted white chocolate. Serve and Enjoy!!!!!
Mint Icing
2 oz softened butter
2 cup powdered sugar
pinch salt
1 T mint extract
water for consistency
Combine all. Add water to form a thick paste. Add 1 teaspoon at a time. With a rolling pin roll between 2 pieces of wax paper or plastic wrap. Chill until set. Cut to form between cake layers.
