Petits Four Glace

So... have you ever been out to one of those "fancy-smancy" restaurants and they gave you a mini-dessert to "have" along with the bill? Not the after-dinner mints.
These small pastries, cookies and mini-desserts are known as "Petit Four" or miniature pastries. They are meant to be consumed in 1-2 bites.

Honestly you can turn amost any recipe into a 'petit four' just pay close attention to detail, and make them ALL LOOK SAME!

RECIPE:
*2 part recipe - 1 for the joconde (dough layer) and 1 for the in between filling*

Joconde
5oz almond flour
6oz sugar
1.5oz cake flour
4 eggs
3 1/2 egg whites
1.5oz unsalted butter, melted

Directions: Combine almond flour, 5oz of sugar, cake flour and 1/2 of eggs. Whip the mixture for 2 minutes. Stop, scrap the bowl then mix for another 3 minutes. Slowly add remaining eggs. In another clean bowl, whip egg whites and remaining sugar until medium peaks. Fold in melted butter to the almond mixture. Fold in 1/3 of egg whites to lighten the batter, fold in remaining 2/3. Spread mixture over silpat. Level off mixture and bake at 450 for 6-8 minutes. Cut joconde into uniform strips

Glace
4oz simple syrup (equal parts water and sugar)
2oz raspberry liquor/puree
raspberry jam, as needed
tempered chocolate, as needed

Combine simple syrup and raspberry liquor/puree together, set aside.

Assemble:

Directions: Place a strip of the joconde. Brush the simple syrup/ liquor mixture on top of the strip. Spoon/brush raspberry jam on top of liquor mixture, and repeat the steps. Finish product should be 2" tall. Cut the strips 2" wide and you'll end up with a 2x2 petit four. Shapes include squares, rectangles, diamond, rounds, etc.
Decorate the tops of the desserts with tempered chocolate (or if you're lazy, more of the raspberry puree - which is what I did)