Ratafia Cakes No. 2
These traditional Ratafia Cakes offer a sophisticated blend of sweet and aromatic flavors, combining ground almonds with the floral essence of rose water and a hint of bitter almond. The unique method involves gently cooking the almond and flour dough with stiff egg whites before baking, creating a confection with a chewy, marzipan-like interior and a crisp, sugar-crusted exterior. Served on wafer paper in the classic style, these elegant biscuits make a perfect accompaniment to afternoon tea or coffee.
Ingredients
- 1 pound Granulated sugar (Divided use (3/4 lb for dough, 1/4 lb for topping).)
- 1/2 pound Sweet almonds (Blanched and peeled.)
- 1/4 pound Almonds (substitute for bitter almonds) (Originally 'bitter almond seeds'. Substituted with sweet almonds due to safety concerns with raw bitter almonds.)
- 1 teaspoon Almond extract (Added to replicate the flavor of the original bitter almonds.)
- 1/4 pound All-purpose flour (Originally 'Mill's number 1 wheat flour'.)
- 2 large Egg whites (Fresh.)
- 1 tablespoon Rose water (Quantity estimated for grinding.)
- 2 tablespoons Flour (For dusting hands (saato).)
- 1 sheet Wafer paper or parchment paper (Originally 'wafer paper'.)
Instructions
- 1Blanch, peel, wash, and thoroughly dry all the almonds (both the sweet and the substitute portion). Grind them finely on a clean stone or in a food processor with the rose water and almond extract until a smooth paste forms.
- 2In a separate bowl, beat the egg whites until stiff peaks form. In a heavy-bottomed pan (originally a tinned vessel), combine the ground almond paste, the all-purpose flour, and 3/4 pound of the sugar. Fold in the beaten egg whites and mix until thoroughly combined.
- 3Place the pan over low heat (originally 'on coals'). Stir constantly with a spoon to prevent sticking. Cook until the mixture becomes hot and comes together into a cohesive mass. Remove from heat, transfer to a plate, and once cool enough to handle, knead well until smooth.
- 4Preheat oven to 300°F (150°C). Dust your palms with a little flour. Take small portions of the dough and roll them into balls the size of small limes. Flatten them slightly into discs. Place them spaced apart on a baking sheet lined with wafer paper or parchment paper. Neatly apply the remaining sugar to the tops of the cakes. Bake in the slow oven for 20-25 minutes until firm and set.