Matcha Amaretto Petit Fours

Featuring a fluffy almond based cake and Matcha filling, this gorgeous petit fours recipe could brighten any day.

Makes 12-16 petit fours.

An original recipe prepared for us by Probably This.



    • 2 sticks unsalted butter, cut into ½" cubes, at room temperature, plus extra for greasing pans
    • 1 pound almond paste
    • 1 cup sugar
    • 1 tsp amaretto
    • 6 large eggs
    • 1 cup all-purpose flour
    • 1 pinch sea salt

    Matcha Filling

    • 3 tsp Aiya Culinary Grade Matcha
    • 1 cup powdered sugar
    • 3 tsp meringue powder
    • 4 Tbsp amaretto
    • 1 Tbsp buttermilk (you can sub whole milk)

    Matcha Glaze

    • ½ cups powdered sugar
    • 1 tsp Aiya Culinary Grade Matcha
    • 1 Tbsp amaretto
    • 2 Tbsp meringue powder
    •  cup buttermilk (you can sub whole milk here as well)



    1. Preheat oven to 375F and grease three 12"x9½" baking sheets. 
    2. Line the baking sheets with parchment paper and grease the tops of the paper. Set aside.  
    3. Using a stand mixer fitted with a paddle attachment, beat together the almond paste and sugar on medium speed until it is well combined. It's going to look kind of rough for a few minutes, but after about 5 minutes it begins to come together.
    4. Add in the amaretto and beat to combine, about 30 seconds.  
    5. Add the butter, 1 cube at a time, beating between additions and allowing for each cube to be incorporated into the mixture before adding the next.
    6. Once all butter has been added, beat on medium speed for about 2 minutes until light and fluffy. 
    7. Add the eggs, one at a time, beating between each addition.
    8. Add the flour and salt and beat to combine.
    9. Evenly spoon the batter into the three prepared pans.
    10. Use an offset spatula or knife to smooth the batter out.  
    11. Bake for 15-20 minutes until cooked through but not brown.  
    12. Allow to cool in the pans before using.

    Matcha Filling

    1. In a medium mixing bowl, whisk together all of the ingredients until it becomes smooth. The texture should be pretty thick, like a paste. You want this to be thick enough to not run off the side of the petit fours when you stack them, but not so thick that you can't spread it.  
    2. To adjust the thickness, add 1 Tbsp powdered sugar (if it's too runny) or 1 Tbsp buttermilk (if it’s too thick) and whisk to combine.
    3. Repeat until the mixture has reached the desired texture.  

    Matcha Glaze

    1. In a medium mixing bowl, whisk together all ingredients until smooth. The result should be about as thick as donut glaze.  
    2. Again, adjust thickness by adding 1 tsp of powdered sugar or buttermilk at a time to achieve desired consistency.    


    1. Remove cooled cakes from their pans and place on a clean surface, side by side.
    2. The petit fours will have three layers, so select which cake you want to be the top, middle, and bottom layer.  If all the cakes are exactly the same, this step isn't important. However, if they have slight variances, select the sturdiest and thickest layer to be the bottom, the next sturdiest for the middle, and the most fragile layer for the top.  
    3. Once you have selected your layers, spread half of the Matcha filling on top of the bottom layer, and half on top of the middle layer. Use a knife or offset spatula to spread it all evenly.
    4. Place the middle layer evenly on top of the bottom layer, and then place the top layer on top, to create a uniform stack of the three layers.
    5. Using a sharp cookie cutter, cut out desired shapes for cake.  
    6. Using two forks or a dipping spoon, dip petit fours one at a time into the glaze, making sure they are evenly coated.
    7. Allow all excess glaze to drip off and place on a wire rack or parchment paper, and let sit for at least half an hour, until the glaze has hardened slightly.
    8. Repeat the dipping process to create a second coat. This is optional but it results in a prettier glaze. Let sit for an hour or so before serving. Decorate with fun things!



    Click below to purchase the Culinary Grade Matcha used in this recipe: