Ratafia Biscuits is a traditional Scottish recipe for a classic biscuit (cookie) made from a butter, ground almond and egg white batter flavoured with bitter almond essence that's dropped onto and baked on rice paper. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Ratafia Biscuits.
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These are a classic Scottish biscuit, similar to small macaroons, but flavoured with bitter almond essence and they are an essential ingredient in Scotch Trifle and are often used as garnishes for Lemon Soup.
Beat the egg whites until stiff. Meanwhile cream together the butter and sugar until soft and fluffy then mix in the flour, ground almonds and bitter almond essence. Mix thoroughly then fold-in the egg whites and mix to a smooth paste. When this begins to stiffen spoon into an icing bag fitted with a plain pipe.
Place small mounds about 12mm in diameter some 5cm apart on rice paper placed on a baking sheet. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until crisp and browned. Transfer to a wire rack and allow to cool completely then remove the excess rice paper.