Ratafia Cakes No. 2

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

1. 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.
2. 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.
3. 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.
4. 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.