Ratafia Biscuits

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READY IN: 30mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces sweet almonds, blanched and peeled
  • 1
    teaspoon almond extract
  • 1
    cup sugar
  • 2
    egg whites
  • 8
    drops rose water
  • ice water
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DIRECTIONS

  • Preheat oven to 325°F Line a cookie sheet with brown paper (as from grocery bags).
  • Pound or grind the almonds as fine as possible.
  • Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.
  • Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.
  • They will spread while baking, so place them about 2 inches apart.
  • Bake 20-22 minutes, or until puffy and delicately browned.
  • Remove the paper, biscuits and all, from the cookie sheet.
  • Let it cool for a few seconds while you wring out a cloth in cold water.
  • Lay the cloth out flat, and place the sheet of biscuits on top of it.
  • After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.
  • Repeat the process (with fresh pieces of brown paper) until you have used all the batter.
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