Petit Fours for Christmas

Ingredients

• 5 eggs
• 125 g sugar
• 1 pinch salt
• 125 g flour
• 30 ml amaretto
• 600 g white couverture chocolate
• 300 g milk couverture chocolate
• Zuckerdekor (optional)

Instructions

1. 1.

   Preheat the oven to 200°C fan. Separate the eggs and beat the yolks with half of the sugar until fluffy. Whip the egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Fold the meringue into the yolk mixture, sift in the flour, and combine well.

2. 2.

   Spread the dough onto a baking sheet lined with parchment paper and bake in the preheated oven for about 10 minutes. Remove the finished base and pierce it several times with a fork. Mix the amaretto with 4 tablespoons of water and brush the cake with this mixture. Cut the cake into squares 2.5–3 cm wide.

3. 3.

   For the glaze, roughly chop both types of chocolate and melt them separately over a hot, non‑boiling water bath. Dip the sponge cubes in the white couverture, decorate with sugar decoration, and let dry. Once the Petit Fours are dry, dip the base into dark couverture.