BBC navigation




Preparation method

  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 egg whites, 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 10-12 minutes in rather a hot oven.

  4. A very small quantity should be dropped on the paper to form one cake, as the mixture spreads; when baked, the ratafias should be about the size of a large button.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.