Christmas Petit Fours
For the batter: Preheat oven to 200°C (approximately 400°F)
Separate eggs and beat yolks and half the sugar until frothy. Beat egg whites and a pinch of salt until stiff, fold in remaining sugar. Continue to beat whites until stiff and glossy. Combine flour and almonds. Fold egg whites into egg yolk mixture, then fold in flour mixture.
Pour batter onto a baking sheet lined with parchment paper and bake until golden brown, about 12 minutes. Remove and release onto a sugared tea towel, peel off parchment and let cool. Slice cake into 3equal strips.
For the filling: Knead together marzipan, powdered sugar and liqueur. Thinly roll out and cut into 3 strips, the same size as the cake.
Heat jam heat, strain through a sieve and brush onto cake. Top with marzipan strips. Layer dough and marzipan strips, ending with marzipan. Slice strips into squares.
For the topping: Thinly roll out fondant and cut into circles, slightly larger that the petit fours. Press a piece of fondant onto each petit four and smooth edges. Grease garnished with marzipan figures.