Ratafia Biscuits Recipe

Blanch two ounces of bitter almonds in cold water, and beat them

extremely fine with orange-flower water and rose-water. Put in by

degrees the whites of five eggs, first beaten to a light froth. Beat it

extremely well; then mix it up with fine sifted sugar to a light paste,

and lay the biscuits on tin plates with wafer paper. Make the paste so

light that you may take it up with a spoon. Lay it in cakes, and bake

them in a rather brisk oven. If you make them with sweet almonds only,

they are almond puffs or cakes.

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