Ratafia Biscuits

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Blanch two ounces of bitter almonds in cold water.
  2. Beat the blanched almonds extremely fine with orange-flower water and rose-water.
  3. Put in by degrees the whites of five eggs, first beaten to a light froth.
  4. Beat it extremely well.
  5. Mix it up with fine sifted sugar to a light paste.
  6. Make the paste so light that you may take it up with a spoon.
  7. Lay it in cakes on tin plates with wafer paper.
  8. Bake them in a rather brisk oven.
Original Text
Ratafia Biscuits. 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.
Notes
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