Cocoa Almond Petite Fours

January 8, 2012

12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup
Process almonds and confectioners sugar in a food processor until nuts are finely ground.
Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.
Roll each ball to 11x10 rectangle about 1/4" thick.

Lay cocoa marzipan on almond layer. Trim to 10x9, then cut crosswise. Layer halves and cross wise until there are 8 layers each.
Chill for 1 hour to 7 days. Cut into 16 squares and serve.