Almond Petit Fours

Cake:

• 1/2 cup butter, softened
• 1 cup sugar
• 1 teaspoon almond extract
• 1 1/3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 3 egg whites

Glaze:

• 4 cups powdered sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 1/2 teaspoon almond extract

Preheat oven to 350° F. Prepare pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a large bowl, beat butter and sugar until well blended; stir in almond extract. In a small bowl, stir together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk. In a small bowl, beat egg whites until stiff, but not dry. Fold egg whites into batter. Spoon 1 Tbsp batter into each cavity, filling each cavity only ¾ full. Gently tap pan on countertop to remove air bubbles. Bake 20-22 minutes, until golden brown and toothpick comes out clean. Remove and let cakes cool in pan for 8-10 minutes. Invert onto cooling rack with parchment or wax paper underneath. Clean pan, prepare with baking spray and repeat with remaining batter.

For glaze, combine all ingredients until well mixed. Microwave on high for 45 seconds and stir. Glaze should be thin enough to pour and lightly coat cakes. Spoon evenly over cooled cakes. Let stand for 1 hour or until set. Makes 24 petit fours.