Petit Fours with Marzipan and Jam

For the dough, beat eggs with a mixer with whisk on high speed in 1 minute until creamy. Sprinkle in sugar in 1 minute, add honey and beat for another 2 minutes. Sift flour onto egg cream and fold in briefly on lowest speed.

Spread half of the batter on a greased baking sheet lined with parchment paper, folding the paper on the open side of the sheet just in front of the batter to form a rim. Put the tray into the preheated oven. Bake at 200 °C for 10 minutes.

After baking, turn out the sponge on the spot onto a dish rack, brush the parchment paper with cold water and remove it carefully but quickly. Cool and proceed in the same way with the remaining half of the dough.

Spread one pastry sheet with apricot jam, cover with the second pastry sheet and spread it with raspberry jam. Knead marzipan paste with powdered sugar, roll out the amount to the size of the pastry sheet and place it on top. Cut out any motifs such as ovals, triangles, circles or possibly crescents.

For the icing, sift powdered sugar and stir with water. If desired, color the icing with food coloring and cover the petit fours with it. Garnish the petit fours with cookie decorations, candied violets or chocolate sprinkles, if desired.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.

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