In small bowl, mix well the ground almonds,
confectioners' sugar, egg
yolk, lemon juice and almond extract.
Sprinkle work surface generously with
confectioners' sugar; with
sugared hands, knead mixture until smooth and not
sticky.
Sugar Icing:
1 16-ounce package confectioner's sugar
5 tablespoons water
1 teaspoon almond extract
2 drops red food color
Decorations: red candied cherries, dragees,
candied flower, nonpareils.
Grease 151/2" by 10-1/2" jelly-roll pan; line with waxed paper
and grease paper. Preheat oven to 350° F. Prepare cake: In large bowl
with mixer at high speed, beat eggs until foamy
gradually sprinkle in
sugar, beating until mixture is fluffy and ver
pale yellow, about 7
minutes. At low spee, beat in flour, baking
powder, salt and almond
extract. Spread evenly in pan.
Bake 20 minutes or until cake springs back when
lightly touched. Cool
on rack 10 minutes; invert from pan onto rack;
peel off paper; cool
completely.
In 1-quart saucepan over low heat, melt jelly,
then with pastry
brush, glaze cake with some jelly. Cut cake
crosswise in half into two
10-1/2" by 7-3/4" rectangles.
Between 2 sheets of waxed paper, roll almond
paste to about 10-1/2" by 7-3/4" rectangle.
Peel off top sheet.
Invert bottom sheet with Almond Paste onto one
cake rectangle and peel off paper.
Top with second cake rectangle, glazed side
down, pressing layers
together firmly.
Cut lengthwise into six 1 1/4-inch-wide strips.
Then cut each strip crosswise into five pieces.
Brush cut surfaces of pieces with remaining
jelly; place 1 inch apart
on racks over waxed paper. Combine icing ingredients.
Drizzle icing over pieces. Return dripped icing to bowl; beat smooth
to re-use, adding 1/2 teaspoon water if needed.
When icing is dry, decorate petits fours with your choice of candied
cherries, candied flowers, dragees and nonpareils.
