Preheat oven to 400°F.

Grease the sides of a rimmed 13"x18" baking sheet (jelly roll pan). Line sheet with parchment paper and lightly grease top of parchment paper. Set baking sheet aside.

Using a countertop mixer, add the butter, almond paste and 1 egg. Blend on low until mixture has softened and has a smooth texture.

Add the sugar and mix until light and fluffy (~3-4 minutes on medium speed).

Add the remaining eggs one at a time, mixing after each addition until incorporated. Once all eggs have been added, mix until light and fluffy (~3-4 minutes on medium speed.)

Add the flour and mix on medium-low until smooth.

Transfer the batter onto the prepared baking sheet. Use an offset spatula to spread batter until very smooth.

Bake at 400°F for 12-13 minutes, or until top of cake is light golden brown.

Remove Almond Cake from oven and set aside to cool.

In a small saucepan, add the sugar and water. Place over medium heat and bring to a boil, stirring often.

Continue heating syrup until it reaches 240°F. Remove from heat.

While syrup is heating, place the egg yolks in the bowl of a countertop mixer. Using the whisk attachment, beat on medium speed until yolks are thick and slightly foamy (~4-5 minutes on medium speed).

Once syrup reaches 240°F, immediately pour syrup down the side of the mixer bowl while the mixer is running. (Tip: Take care not to pour the syrup into the whisk attachment or it will send the syrup onto the sides of the bowl where it will turn into rock candy. An easy way to do this is to transfer the sugar syrup into a glass mixing cup that has been greased with butter. Then just tilt the edge of the mixing cup onto the edge of the bowl and pour the syrup down the side of the bowl.)

Continue mixing until the bottom of the bowl is cool and mixture has cooled to room temperature (~7-8 minutes on medium speed). (Note: The mixture will increase in volume and turn very pale at this step.)

Add butter two tablespoons at a time, mixing after each addition until incorporated.

Add vanilla extract and mix until smooth frosting forms. (Tip: If frosting is too soft to spread, simply refrigerate for a few minutes.)

Add all ingredients (except for food coloring) into a small saucepan.

Heat over medium-low heat, stirring constantly, until Icing is warm. (Tip: If not using the Icing immediately, simply reheat before using.)

If using food coloring, stir in 1-2 drops at a time until you reach the desired color.

Slice the almond cake into 2 equally sized pieces.

Place one slice of almond cake onto a large cutting board.

Spread the French Buttercream evenly on top.

Place the second slice of almond cake on top of buttercream.

Spread a thin layer of raspberry jam on top of the second slice of cake.

Using a very sharp knife, slice cake into 1” x 1” squares.

Using a small fork to hold each petit four, dip petit fours into the warm icing. Let drip dry for a few seconds and then transfer each petit four onto a large plate. Top with a fresh raspberry while Icing is still warm.