Ratafia Recipes
RATAFIA BISCUITS
Make and share this Ratafia Biscuits recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Line a cookie sheet with brown paper (as from grocery bags).
- Pound or grind the almonds as fine as possible.
- Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.
- Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.
- They will spread while baking, so place them about 2 inches apart.
- Bake 20-22 minutes, or until puffy and delicately browned.
- Remove the paper, biscuits and all, from the cookie sheet.
- Let it cool for a few seconds while you wring out a cloth in cold water.
- Lay the cloth out flat, and place the sheet of biscuits on top of it.
- After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.
- Repeat the process (with fresh pieces of brown paper) until you have used all the batter.
Nutrition Facts : Calories 410.2, Fat 0.1, Sodium 55, Carbohydrate 100.5, Sugar 100.4, Protein 3.6
RATAFIA
This recipe is from the NY Times. If you read Regency romances and wondered what ratafia was here it is. You can make it with vegetables or herbs. Be aware it does need to sit for three full weeks.
Provided by MarielC
Categories Beverages
Time P21DT15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a large glass jar and stir to dissolve sugar.
- Refrigerate 3 to 4 weeks. Strain through a sieve lined with a cheesecloth, pressing down gently on solids.
- Using a funnel, pour ratafia into clean wine bottles and cork tightly.
- Store in refrigerator.
Nutrition Facts : Calories 237.6, Sodium 9.5, Carbohydrate 17.6, Sugar 14, Protein 0.1
APRICOT & RATAFIA SPONGE CAKE
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h5m
Yield Cuts into 8
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
- Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, if using, then beat with an electric mixer until smooth and creamy. Set aside a quarter of the mixture, then stir the chopped apricots and 25g of the biscuits into the remainder. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 25 mins until the cake is almost set. Meanwhile, stir the apricot halves, remaining biscuits and flaked almonds into the reserved cake mixture until well mixed. Quickly dot the extra cake mixture onto the part-baked cake, then return to the oven for 20 mins more or until a skewer inserted into the centre of the cake comes out clean.
Nutrition Facts : Calories 452 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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