The word 'ratafia' is adapted from the French of the 17th century. Ratafia biscuits combine well with other flavours such as chocolate, nuts, and apricots. They also go well with coffee, served after dinner.
Ratafia biscuits are actually quite difficult to obtain, but you could always have a go at making your own. Use 4 ounces of almonds (blanched and peeled) 1 teaspoon of almond extract, 1 cup of sugar, 2 egg whites and 8 drops of rose water.
Preheat the oven to 325 F and line a cookie sheet with brown paper. Grind the almonds until they are as fine as possible. Add the sugar, rose water, egg whites and almond extract and beat until you have a thick paste. Dip a teaspoon in ice water and use it to deposit little mounds of paste onto the brown paper, making sure they are spaced out (about 2 inches). Bake for 20-22 minutes until delicately brown or puffy. Remove paper, along with the biscuits, from the cookie sheet. Cool for a few seconds and and lay a damp cloth out flat, placing the sheet of biscuits on top. Wait a few minutes, then lift the biscuits off the paper, placing them on a rack to cool. Repeat the process using any remaining mixture.
