Ratafia Recipes

RATAFIA BISCUITS

Steps:

• 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.

RATAFIA

Steps:

• Place all ingredients in a large glass jar and stir to dissolve sugar.
• Refrigerate 3 to 4 weeks. Strain through a sieve lined with a cheesecloth, pressing down gently on solids.
• Using a funnel, pour ratafia into clean wine bottles and cork tightly.
• Store in refrigerator.