Ratafias

Ingredients

• 1/2 lb sweet almonds
• 1/4 lb bitter ones
• 3/4 lb sifted loaf sugar
• the whites of 4 eggs

Instructions

1. Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg;
2. stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked.
3. Drop the mixture through a small biscuit-syringe on to cartridge paper, and bake the cakes from 10 to 12 minutes in rather a quicker oven than for macaroons.
4. A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button.