Ingredients

• 1 cup unsalted Butter, room temperature (230 g)
• 1 cup Granulated Sugar (192 g)
• 4 large Eggs, room temperature (240 g)
• 2 tsp Almond Extract (12 g)
• 1 cup Gluten Free 1-to-1 Baking Flour (125 g)
• 1 cup Almond Flour (96 g)
• ⅛ tsp Sea Salt

• ⅓ cup Preserves or Lemon Curd (110 g)

• 1 cup White Chocolate Candy Melts (140 g)
• 6 Tbsp Unsalted Butter (86 g)
• 4 cups Powdered Sugar (520 g)
• ¼ cup Boiling Water (59 mL)
• 2 Tbsp freshly squeezed Blood Orange Juice (30 mL)

• ⅓ cup White Chocolate Chips (60 g)

Instructions

1. Place rack in middle of the oven and preheat to 375°F. Coat a 17 x 12 ½-inch baking sheet with cooking spray and line with parchment paper. Set aside.
2. In a standing mixer fitted with the paddle attachment, add butter and sugar. Turn to medium-high speed and mix until butter is light and fluffy, about 3 minutes.
3. Turn mixer to low. Add eggs one at a time, scraping the sides and bottom of the bowl with a spatula to fully incorporate. Add almond extract. Add the flours and salt. Mix on medium until flour is just incorporated.
4. Use an offset spatula to evenly spread the batter into the prepared pan. Place cake in oven and bake for 15–18 minutes, or until golden brown and springy to the touch. Remove from the oven and allow to cool in the pan on a wire baking rack for 10 minutes. Then, gently slide the parchment and cake from the pan directly onto the wire rack. Let rest until completely cool.

1. Lay the fully cooled cake (on the parchment) flat on your counter. Use a sharp knife and trim the outside edges of the cake (about ¼ inch), then cut the cake in half crosswise, creating two 8 x 12-inch rectangles.
2. Take one half of cake and flip it onto a baking sheet that has been lined with parchment paper. With an offset spatula, evenly spread with preserves (or lemon curd). Place the second layer on top of the filling so that the bottom of the top cake touches the filling layer. Cover the whole pan with plastic wrap, then place a heavy skillet (cookbooks work, too!) on top of the cake to compress it. Place pan in the refrigerator for 30 minutes to set.
3. Place a wire rack on top of a parchment-lined sheet pan. Remove the cakes from the refrigerator and use a 1 ½-inch cutter (circles, hearts, diamonds, squares, rectangles all work) to press out little layer cakes. Place each cake onto the wire rack.

1. In a medium saucepan add the white chocolate melts and butter. Place on a stove set to medium heat and whisk until melted and smooth.
2. Place a fine mesh strainer over the mixture and sift in the powdered sugar. Add the hot water and the blood orange juice. Whisk until smooth. (If too thick, add more hot water 1 tablespoon at a time until the icing drips easily off the whisk but is not watery).
3. Using a fork and your fingers, genly lower a mini cake into the glaze and gently turn it with the fork until all sides are coated. Elevate the cake over the glaze with the fork so excess icing can drip off, then carefully place the glazed cake back onto the wire rack. Repeat process until all cakes are coated.

1. Place chocolate chips in a small heatproof mixing bowl. Microwave in 15-second intervals, stirring, until all chocolate is melted.
2. Drizzle white chocolate strings over the tops to decorate. Allow the cakes to set at room temperature until the icing does not stick to your fingers, about 1 hour.