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Ratafia Biscuits

Blanch and pound together to a smooth paste three ounces of sweet almonds and two ounces of bitter almonds, and add, whilst pounding, a dessert-spoonful of brandy and the whites of two eggs beaten to a firm froth; stir in half a pound of loaf sugar powdered and sifted, and beat the mixture till it is a firm smooth paste. Bake one or two little cakes to test the lightness of the paste, and if they are heavy add gradually the whites of one or two additional eggs. Lay the mixture on writing-paper in rounds the size of a halfpenny, and bake these on tins in a moderate oven till they are lightly browned. Take them from the paper as soon as cold. Some cooks add a spoonful of flour to the above preparation. Or, blanch and pound together to a smooth paste two ounces of sweet Jordan almonds and three-quarters of an ounce of bitter almonds. Add gradually the whites of two eggs beaten to a firm froth, half a pound of loaf sugar powdered and sifted, and half a tea-spoonful of orange-flower water; beat the mixture till it is a firm paste. Test the ratafias, beat in addition two whites of eggs if required, and bake as before in a moderate oven. Time to bake, twelve to fifteen minutes. Probable cost, 1s. 6d. per pound.