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These delightful Egyptian petit fours bring a touch of Middle Eastern elegance to your teatime table. The crisp butter cookies sandwiched with raspberry jam and decorated with chocolate and various toppings create an irresistible treat that looks as beautiful as it tastes.
I first made these petit fours for my daughter's birthday party, and the colorful array of toppings had all the children wide-eyed with delight. Now they've become our go-to recipe whenever we want to make something special that impresses guests without requiring professional baking skills.
Ingredients
- Unsalted butter: Creates the rich, tender texture these cookies are known for. Make sure it's properly softened for easy creaming
- Icing sugar mixture: Provides a finer texture than granulated sugar, giving these cookies their melt-in-your-mouth quality
- Vanilla extract: Adds warmth and depth to the flavor profile. Use pure extract rather than imitation for the best taste
- Free range eggs: Bind the dough and add richness. Room temperature eggs incorporate more easily
- Plain flour: Provides structure while keeping the cookies tender
- Self-raising flour: Adds just enough lift for the perfect texture without making them too cakey
- Raspberry jam: Creates the perfect sweet tangy filling. Look for a good quality jam with real fruit pieces
- Dark chocolate: For dipping adds a beautiful contrast in both flavor and appearance. Choose a high-quality variety with at least 60% cocoa solids
- Pistachio kernels: Contribute a stunning green color and nutty flavor that's quintessentially Middle Eastern
- Sprinkles and desiccated coconut: Offer additional decorating options to make these petit fours festive and appealing
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 180°C, or 160°C if using fan-forced. This moderate temperature ensures the cookies bake evenly without browning too quickly on the outside. Line two baking trays with parchment paper for easy removal later.
- Create the cookie dough:
- Using an electric mixer, beat the softened butter, icing sugar, and vanilla extract in a large bowl. Continue beating for about 3-4 minutes until the mixture becomes notably lighter in color and fluffy in texture. This incorporates air and creates the foundation for tender cookies. Add eggs one at a time, beating well after each addition to ensure proper emulsification. The mixture may look slightly curdled, but this is normal.
- Incorporate the flours:
- Sift both the plain and self-raising flours directly over your butter mixture. This removes any lumps and aerates the flour for lighter cookies. Using your mixer on low speed, gently incorporate the flours just until a moist, cohesive dough forms. Avoid overmixing at this stage as it can develop gluten and make your cookies tough.
- Pipe and bake the cookies:
- Transfer approximately one-quarter of the dough to a large piping bag fitted with a star nozzle. Pipe uniform shapes onto your prepared baking trays, leaving about 2cm between each cookie to allow for slight spreading. Bake for 12 minutes or until the bases turn a light golden color while the tops remain pale. The contrast creates the perfect texture combination of crisp bottom and tender top.
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The pistachio topping is my personal favorite element of these petit fours. The vibrant green color against the dark chocolate creates such a beautiful visual contrast, and the subtle nutty flavor perfectly complements the sweetness of the cookie and jam. Every time I make these, I find myself setting aside a few extra pistachio-topped ones just for myself.
The Art of Piping
Creating consistently shaped cookies takes a bit of practice, but is well worth mastering. Hold your piping bag at a 90-degree angle to the baking sheet and maintain even pressure as you pipe. For rosettes, start from the center and spiral outward. For lines, move at a steady pace while maintaining even pressure. If your dough becomes too soft to pipe cleanly, refrigerate it for 15-20 minutes before continuing.
Storage Solutions
These petit fours stay fresh for up to a week when stored in an airtight container at room temperature. Place sheets of parchment paper between layers to prevent sticking and maintain their appearance. For longer storage, you can freeze the undecorated cookies for up to 3 months, then thaw and decorate when needed. The decorated cookies can also be frozen, though the appearance of sprinkles and coconut may change slightly upon thawing.
Cultural Significance
Petit fours are beloved throughout Egypt and the Middle East, particularly during holidays and celebrations. The name comes from the French term for "small oven," though the Middle Eastern versions often incorporate regional ingredients like pistachios, rose water, or orange blossom water. While traditional Egyptian bakeries create elaborate versions with intricate designs, this homemade adaptation captures the essence of these special treats while being accessible to home bakers.
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These petit fours are an elegant addition to any occasion, bringing both beauty and flavor to the table.
Frequently Asked Questions
- → How do I store these Egyptian petit fours?
Store the petit fours in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, they can be refrigerated for up to 2 weeks or frozen for up to 3 months.
- → Can I use different jam flavors?
Absolutely! While raspberry jam provides a classic flavor, you can substitute with strawberry, apricot, blackberry or any preferred fruit jam. Just ensure it's a relatively thick consistency to prevent it from leaking out of the cookies.
- → What piping tip works best for these cookies?
A large star tip (like Wilton 1M or 2D) creates the traditional ridged pattern. However, you can experiment with different large tips to create various decorative shapes and patterns.
- → Can I make these cookies in advance?
Yes! The unfilled cookies can be baked up to 3 days ahead and stored in an airtight container. You can also freeze the baked, unfilled cookies for up to 3 months. Assemble with jam and chocolate closer to serving time for best results.
- → What can I use instead of pistachios for nut allergies?
For nut-free options, use additional sprinkles, coconut, crushed freeze-dried fruits, or colored sugar. These alternatives provide similar visual appeal and textural contrast without allergen concerns.
- → How can I prevent the cookies from spreading while baking?
Chill the piped dough on the baking trays for 15-20 minutes before baking. This helps the cookies maintain their piped shape during baking. Also ensure your butter is softened but not melted when making the dough.