# What You Need:
→ Almond Sponge
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 3 large eggs
04 - 1 cup almond flour
05 - 1/3 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract
→ Pistachio Cream
09 - 1/2 cup pistachio paste
10 - 1/3 cup unsalted butter, softened
11 - 2/3 cup powdered sugar
12 - 2 tablespoons heavy cream
→ Citrus Glaze
13 - 1 2/3 cups powdered sugar
14 - 2 to 3 tablespoons lemon juice
15 - 1 teaspoon finely grated lime zest
16 - Green food coloring (optional)
→ Decoration
17 - 3 tablespoons chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# How-To:
01 - Preheat oven to 350°F. Line an 8x12 inch baking pan with parchment paper.
02 - In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
03 - Sift almond flour, all-purpose flour, baking powder, and salt together. Gently fold into the butter mixture until just incorporated.
04 - Spread batter evenly in the prepared pan. Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean. Allow to cool completely.
05 - Beat pistachio paste and softened butter together until smooth. Add powdered sugar and heavy cream, and beat until light and spreadable.
06 - Carefully remove the sponge from the pan and slice horizontally into two equal layers. Spread pistachio cream evenly over the bottom layer, then place the top layer on and press gently.
07 - Cut the layered cake into 24 neat squares approximately 1 1/8 inches each.
08 - Whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Add green food coloring if desired.
09 - Place petits fours on a wire rack set over a tray. Spoon or pour glaze over each piece, allowing excess to drip off. Garnish with chopped pistachios and edible gold leaf or sprinkles before glaze sets.
10 - Let glaze set firm for 30 minutes before serving.
