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.

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