pistachio petit-four cake

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