Hazelnut Holiday Petits Fours

Average: 4 (1 vote)
(1 vote)
Hazelnut Holiday Petits Fours
share Share
bookmark_border Copy URL
45 min.
ready in 1 hr 15 min.
Ready in


For cakes
200 grams softened butter
250 grams sugar
3 eggs
450 grams Pastry flour
100 grams ground Hazelnuts
1 ½ tsps Baking powder
1 tsp Ground cinnamon
½ tsp Ground clove
1 Tbsp cocoa powder
250 milliliters milk
For garnish
1 jar Red currant jelly
200 grams chopped Hazelnuts
200 grams powdered sugar
2 Tbsps lemon juice
25 whole Hazelnuts
How healthy are the main ingredients?
sugareggGround clove

Preparation steps


Preheat the oven to 180°C (approximately 350°F). For the cakes, cream together butter and sugar until light and fluffy. Add the eggs, one at a time and continue to beat in the mixer for another 3 minutes. Mix together the flour, ground hazelnuts, baking powder, cinnamon, cloves, and cocoa powder. Mix half the flour into the butter mixture, then mix in half the milk. Continue with the remaining flour and the remaining milk. 


Evenly spread dough on a parchment-lined baking pan and bake for 30 to 35 minutes or until a toothpick comes out clean. Cool on a wire rack. Divide the cake into 25 to 30 pieces.


Melt the red currant jelly in a saucepan over low heat. Coat the sides cake pieces with jelly and roll the sides immediately in chopped hazelnuts. Mix the powdered sugar with the lemon juice to form a thick cream. Ice the top if the cakes. Place a hazelnut in the middle of the icing and let the icing set. Serve on a platter.