Crystallized Lilac Petits Fours

Ingredients

• Almond Pound Cake (Pain de Gênes)

  • 1/2 cup (125 ml) unbleached all-purpose flour
  • A pinch of salt 

  • 1/2 cup (125 ml) unsalted butter, softened
  • 3/4 cup (180 ml) sugar
  • 1 cup (250 ml) ground almonds
  • 2 tablespoons (30 ml) amaretto liqueur
  • 4 eggs 

  • 1 package 200 g almond paste 

  • Icing sugar, for rolling

• Lilac Icing Glaze

  • 6 cups (1.5 litres) icing sugar
  • 1/2 cup (125 ml) milk, approximately
  • 6 drops red food coloring, approximately 

  • 4 drops blue food coloring