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Ratafias

Small biscuits so called because made with almonds, taking their name from the liquor. They are very nice for garnishes and are made as follows: Blanch and pound in a mortar one-half pound each of bitter and sweet almonds, adding gradually the whites of seven eggs. When the almonds are pounded fine sift two pounds of powdered sugar into the mortar and work it well with the pestle. It is very important that the sugar should be thoroughly incorporated with the other ingredients. Wash a bladder very clean, cut a small hole at one end of it and fasten by binding a glass tube the size of a quill into it; or use a biscuit bag. Put into the bladder or bag the ratafia paste, press it gently through the tube and let it drop onto an egg wafer paper, dropping in the biscuits so that they do not touch each other. Bake them on tin baking-sheets in a hot oven. Separate, trim off the egg paper with scissors and set in a screen to dry.