Ratafia Biscuits

1. 1

   Preheat oven to 325u00b0F Line a cookie sheet with brown paper (as from grocery bags).

2. 2

   Pound or grind the almonds as fine as possible.

3. 3

   Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.

4. 4

   Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.

5. 5

   They will spread while baking, so place them about 2 inches apart.

6. 6

   Bake 20-22 minutes, or until puffy and delicately browned.

7. 7

   Remove the paper, biscuits and all, from the cookie sheet.

8. 8

   Let it cool for a few seconds while you wring out a cloth in cold water.

9. 9

   Lay the cloth out flat, and place the sheet of biscuits on top of it.

10. 10

    After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.

11. 11

    Repeat the process (with fresh pieces of brown paper) until you have used all the batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.