# Ingredients:
→ Almond Sponge
01 - 1/2 cup 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 - 3.5 ounces 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 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon finely grated lime zest
16 - Green food coloring (optional)
→ Decoration
17 - 1/4 cup chopped pistachios
18 - Edible gold leaf or gold sprinkles (optional)
# Instructions:
01 - Preheat the oven to 350°F. Line an 8x12 inch baking pan with parchment paper.
02 - In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
03 - Sift almond flour, all-purpose flour, baking powder, and salt together. Gently fold this mixture into the butter mixture until just incorporated.
04 - Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean. Allow to cool completely.
05 - Beat pistachio paste and softened butter until smooth. Add powdered sugar and heavy cream, then beat until light and spreadable.
06 - Remove the sponge from the pan and cut horizontally into two equal layers. Spread the pistachio cream evenly over the bottom layer, then place the second layer on top and press gently together.
07 - Cut the stacked cake into 24 neat squares approximately 1.2x1.2 inches in size.
08 - Whisk powdered sugar with lemon juice and lime zest until smooth and thick but pourable. Add green food coloring if desired.
09 - Place petits fours on a wire rack over a tray. Spoon or pour the glaze over each square, allowing excess to drip off. Garnish with chopped pistachios and edible gold leaf or sprinkles before the glaze sets.
10 - Let the glaze set for 30 minutes before serving.
