# Components:
→ 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 - 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 - 2–3 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)
# Directions:
01 - Preheat oven to 350°F. Line an 8x12-inch baking pan with parchment paper.
02 - Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, then beat in 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 prepared pan. Bake 20–25 minutes until golden and a toothpick inserted comes out clean. Cool completely.
05 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream, beating until light and spreadable.
06 - Remove sponge from pan and cut into two equal layers. Spread pistachio cream on bottom layer, then top with second layer. Press gently together.
07 - Cut stacked cake into 24 neat 1¼-inch squares.
08 - Whisk powdered sugar with lemon juice and lime zest until smooth and pourable. Add green food coloring if desired.
09 - Place petits fours on wire rack over tray. Spoon or pour glaze onto each square, letting excess drip off. Garnish with chopped pistachios and gold leaf or sprinkles before glaze sets.
10 - Allow glaze to set for 30 minutes before serving.
