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+ servings

Heart Petit Fours with Raspberry Cordial Jam

Alison Walsh
Course Dessert
Servings 1 dozen


  • small heart-shaped cookie cutter


For the Jam:

  • 1 lb fresh raspberries
  • ¾ cup honey
  • 3 tbsp raspberry liqueur
  • 1 tbsp water
  • ¼ tsp cinnamon
  • a dash of lemon juice

For the Petit Fours:

  • 10 oz. frozen pound cake butter or plain flavor
  • 3 cups powdered sugar
  • 3 tbsp. milk
  • 1 tsp almond extract
  • additional milk if necessary
  • pink or red gel food coloring 2 drops of pastel pink was just right for mine
  • sprinkles icing pens, and cinnamon candies


  • Combine all your jam ingredients in a medium-sized saucepan and set the burner on high. As soon as it starts to boil, set the burner on low and allow the jam to simmer for 1 hour and 20 minutes (or until it has reduced to 2 cups).
  • Turn off the heat and allow the jam to cool completely. Transfer to an airtight container and pop it in the fridge while you work on the petit fours.
  • Thaw the pound cake according to package instructions and slice it into ½” thick slices.
  • With the heart cookie cutter, cut two hearts from each slice.
  • Add your powdered sugar to a medium-sized bowl and stir in the milk, food coloring, and extract. You want it to be at drizzling consistency, so add more milk or powdered sugar as needed.
  • Remove the jam from the fridge. Spread a little jam on one side of each heart and stack them together into little heart sandwiches.
  • Spread some wax paper or parchment paper over a baking sheet. Then place a wire cooling rack on the baking sheet.
  • Place the hearts on the wire rack. Use a spoon to drizzle icing over the top of each heart, until it’s entirely coated. You can use a butter knife or smaller icing knife to make sure the sides are completely covered.
  • When decorating with sprinkles or candies, add the decorations right away. When decorating with icing pens, allow the petit fours’ coating to dry first.
  • Serve to a special someone or ravenous reader.
Tried this recipe?Let us know how it was!