Pistachio Petit-Four Cake

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smitten kitchen

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Ingredients

3/4 cup skinned pistachio nuts

1 2/3 cups sugar

2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

8 ounces unsalted butter, at room temperature

1/2 cup milk

2 teaspoons vanilla extract

5 eggs, lightly beaten

8 ounces almond paste

1 1/2 cups confectioners' sugar

1/4 cup light corn syrup

1 pound extra-bittersweet chocolate

1 1/4 cups heavy cream

3/4 cup apricot preserves

Marzipan roses for decoration (optional)

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