These delicate almond petits fours are light, nutty, and beautifully simple. They make a perfect homemade gift, especially when presented on a decorative plate wrapped in cellophane. A touch of maraschino cherry adds color, and an optional milk glaze gives them a subtle shine.
Ingredients Needed:
- 2 extra-large egg whites
- 1 cup + 3 tablespoons (115g) almond flour
- 6 tablespoons (75g) sugar
- A little almond extract
For Decoration:
- Maraschino cherries, chopped
For the Optional Glaze:
- 1 tablespoon sugar
- 2 tablespoons milk
How To Make Mary Berry Petit Fours:
- Prepare the Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Fit a piping bag with a large star nozzle.
- Make the Batter: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold in the almond flour, sugar, and a few drops of almond extract until combined.
- Pipe the Rosettes: Spoon the mixture into the prepared piping bag and pipe small rosettes onto the baking sheets. Place a small piece of maraschino cherry in the center of each rosette.
- Bake Until Golden: Bake for 15 minutes, or until lightly golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
- Optional Glaze: Mix the sugar and milk together, then lightly brush over the cooled petits fours for a slight sheen.

Recipe Tips:
- For a crispier texture, bake for an extra 2–3 minutes until golden brown.
- Use a fine almond flour for a smooth batter and even baking.
- For a flavor twist, add a pinch of cinnamon or swap almond extract for vanilla.
- If you don’t have a piping bag, spoon small mounds onto the tray and shape slightly with a spoon.
How To Store These Petit Fours:
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed container for up to 1 month. Thaw at room temperature before serving.
Nutrition Facts (per petit four):
- Calories: 45
- Carbohydrates: 4g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 0g
- Sugar: 3g
- Fibre: 0g
- Sodium: 2mg
Try More Recipes:
Mary Berry Petit Fours
Course: DessertsCuisine: UK24
petits fours10
minutes15
minutes45
kcalThese delicate almond petits fours are light, nutty, and beautifully simple. They make a perfect homemade gift, especially when presented on a decorative plate wrapped in cellophane. A touch of maraschino cherry adds color, and an optional milk glaze gives them a subtle shine.
Ingredients
2 extra-large egg whites
1 cup + 3 tablespoons (115g) almond flour
6 tablespoons (75g) sugar
A little almond extract
- For Decoration:
Maraschino cherries, chopped
- For the Optional Glaze:
1 tablespoon sugar
2 tablespoons milk
Directions
- Prepare the Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Fit a piping bag with a large star nozzle.
- Make the Batter: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold in the almond flour, sugar, and a few drops of almond extract until combined.
- Pipe the Rosettes: Spoon the mixture into the prepared piping bag and pipe small rosettes onto the baking sheets. Place a small piece of maraschino cherry in the center of each rosette.
- Bake Until Golden: Bake for 15 minutes, or until lightly golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
- Optional Glaze: Mix the sugar and milk together, then lightly brush over the cooled petits fours for a slight sheen.