7 Lb American Almond Macaroon or Almond Paste 
1 Lb 12 Oz Eggs (A)
7 Lb Granulated sugar 
1 3/4 Salt  
3 Lb 8 Oz Unsalted Butter 
3 Lb 8 Oz Shortening 
5 Lb 4 Oz Eggs (B) 
1 3/4 Fl Oz Vanilla extract
1 3/4 Fl Oz Rum  
3 Lbs 1 Oz Cake flour 

For finishing

Apricot or Raspberry Jam as needed
Rum as needed
American Almond Marzipan as needed
Fondant Glaze as needed


To make the Batter: Place the American Almond Macaroon Paste and 1 pound 12 ounces of the eggs (A) in the bowl of a mixer fitted with the paddle attachment.  Blend on low speed until the almond paste is smooth. Add the sugar and salt.  Cream the mixture.

Blend in the butter and then the shortening. Cream the mixture until smooth, light and aerated.  Add the vanilla and rum. Cream to light, fluffy batter. Scrape the bowl.

Gradually add the remaining eggs, scraping the bowl periodically as the eggs are blended into the batter. Beat on medium speed until well creamed, light and fluffy.

Add the flour mixing slowly until blended.

Grease eighteen half-sheet sheet pans and line them with parchment paper.

Scale approximately 1 lbs. 12 oz. of batter onto each half-sheet pan. Spread the batter evenly and as smooth as possible using a spatula

Bake at 420°F until the cake feels springy to the touch, for approximately 9 to 10 minutes. Be careful not to over bake.

When the sheets are cool enough to handle but still slightly warm, after about 30 minutes, create the layered cookies.  For each finished sheet of petit fours, use three layers of the baked cake. Flavor the apricot jam with some rum. Spread a thin layer of the apricot jam on one of the cake layers. Use only enough just to moisten the cake. Invert another layer on top. Remove the parchment paper then spread it with the apricot jam. Invert a third layer of cake on top.  Keep the parchment paper in place.

Compress the cake layers by placing a stack of clean sheet pans on top of the cake. Let the cake sit overnight at room temperature. You will have six, 3-layer sheets that may be kept frozen until needed.

To portion the petit fours, place a 3-layer sheet on a cutting board. Remove the parchment paper. Brush off any loose cake crumbs and brush some of the apricot jam on top. Knead the marzipan lightly to soften. On a workbench dusted with powdered sugar,   roll out the marzipan 1/16-inch thick. Add more sugar as needed to keep the marzipan from sticking. Trim the marzipan to the same size as the cake. Place the sheeted marzipan on top of the cake.  Press lightly with rolling pin to adhere. Trim the edges so that the sides of the layered cake are visible.

Cut the marzipan-coated cake into 1 ½-inch wide strips. Then cut each strip into 1-inch wide pieces.

Place the cut pieces of petit fours on an icing screen and coat with fondant or chocolate glaze as desired.

Formulation courtesy of American Almond