Recipe - 18th Century Ratafia Biscuits

Recipe - 18th Century Ratafia Biscuits

18th Century Ratafia Biscuits

These are the sweetest, most florally biscuits to have alongside a cup of tea or a perfect little addition to your afternoon tea spread.They are naturally gluten free and have simple ingredients making them an easy yet rewarding bake.They were originally made with either apricot kernels or bitter almonds ( which are no longer available).

I added a little rose extract and almond extract to mine to give them a stronger flavor which I assume the apricot kernels or bitter almonds would have done in the past.

 

Ingredients - (Makes roughly 25 small biscuits)

 225 g ground almonds/ blanched almond flour

225g powdered sugar / confectioners sugar

3 egg whites

 1/2 teaspoon almond extract

 1/2 teaspoon rose extract

 Optional Dried rose petals to garnish.

 

 Directions -

 1 - Preheat oven to 325f/160c

 2 - Put almonds in a large bowl, sift in powdered sugar and mix.

 3 - whisk the egg white until soft peaks form and add almond and rose extracts at the end.

 3- fold the egg whites into the flour and sugar mix until combined and a paste is formed.

4- place teaspoon sized amounts onto on a baking sheet lined with baking parchment paper. ( these biscuits don’t change too much in size so don’t worry about them being spread too far apart.)

 

5 - Bake in the oven for 15 minutes or until golden brown and leave to cool.

6 - once cool decorate with edible adhesive and rose petals.

 

 

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