This recipe is inspired by the 1940s Canadian cookbook Les Meilleures Recettes de la Collection d'Anna Lee Scott, published by the Monarch Flour Company. Petits Fours is a french term, which translates to “small oven” in which they were baked in the 18th century. Originally, these sophisticated little pastries were reserved for special occasions, served at the end of a meal as an assortment of artfully displayed miniature pastries alongside coffee or tea. We have kept the baking steps very simple and the decoration process, while still impressive and reminiscent of classy old times, easy as can be. The result is a beautiful little pastry, a sponge cake filled with fresh raspberries, coated with almond paste and decorated with raspberry frosting and fresh berries.

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