Christmas Petit Fours
For the cake, preheat oven to 200°C (approximately 400°F). Separate eggs and beat yolks with half of the sugar until frothy. Beat egg whites with a pinch of salt until stiff, gradually beat in remaining sugar and fold into egg yolk mixture. Sift flour over egg mixture and fold together with a spatula.
Spread batter in a baking tray lined with parchment paper and bake about 10 minutes. Remove cake from oven and pierce surface all over with a fork. Mix amaretto liqueur with 4 tablespoons water and brush over cake. Cut cake into 2.5- to 3-cm squares (approximately 1-inch squares).
For the glaze, coarsely chop white chocolate and melt over a hot (not boiling) water bath. Dip cake cubes in white chocolate, decorate tops with sugar decorations as desired and let dry. Coarsely chop milk chocolate and melt over a hot (not boiling) water bath. Dip bases of cake cubes in milk chocolate and let dry before serving.