# What You'll Need:
→ Almond Sponge
01 - 1/2 cup (1 stick) 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 - 3.5 ounces pistachio paste
10 - 1/3 cup (5 tablespoons + 1 teaspoon) 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 - 1/4 cup chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line an 8x12 inch baking pan with parchment paper.
02 - In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
03 - Sift together almond flour, all-purpose flour, baking powder, and salt. Gently fold into the butter mixture until just combined.
04 - Spread batter evenly in the prepared pan. Bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean. Allow to cool completely.
05 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream; continue beating until mixture is light and spreadable.
06 - Remove sponge from pan and slice horizontally into two equal layers. Spread pistachio cream over the bottom layer and place the second layer on top, gently pressing together.
07 - Cut the layered cake into 24 even squares, approximately 1.25 inches each side.
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 over a tray. Spoon or gently pour glaze over each square allowing excess to drip off. Garnish with chopped pistachios and edible gold leaf or sprinkles before glaze sets.
10 - Allow glaze to set for 30 minutes before serving.
