In one of best cookbooks I found a recipe that called for Almond Paste between the layers of Petit Fours (along with the jam, icing, etc..). Has anyone else ever tried this?
I have made the almond paste and have the almond pound cake previously posted in the freezer right now. I just really do NOT want to fudge another attempt at making these little delightful treats
Oooh, I haven't made those but they sound wonderful.
Might help if you gave the name of the cookbook.
Here are some previous petit four threads: