Ratafias
By on · In Accompaniments, Baked Goods, Biscuits and Muffins, Cookies, Desserts, DOTD, Regional and Ethnic, Techniques
The wonderful flavor or Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.
Ratafias
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
Cuisine: British
Serves: 48
Ingredients
- butter for greasing
- 2 egg whites
- 5 ounces (150 g) granulated sugar
- 4 ounces (100 g) ground almonds
- 2 teaspoons (10 ml) ground rice or rice flour
Instructions
- Grease a baking sheet and cover with rice paper or baking parchment. Set the oven at 325 degrees F. (160 degrees C.) or gas 3.
- In a clean, grease-free bowl, whisk the egg whites until frothy but not stiff enough to form peaks.
- Stir in the sugar, ground almonds and ground rice.
- Beat with a wooden spoon until thick and white.
- Using a coffee spoon, place tiny heaps of the mixture on the rice paper, allowing a little room for spreading.
- The biscuits should be no more than 3/4 inch (2 cm) in diameter.
- Bake for 10 to 12 minutes or until pale fawn in colour.
- Transfer to a wire rack and cool.
Notes
These are the British equivalent of Amaretti. Used in the same ways.
