Ratafia Biscuits.
Blanch two ounces of bitter almonds in cold water, and beat them extremely fine with orange-flower water and rose-water. Put in by degrees the whites of five eggs, first beaten to a light froth. Beat it extremely well; then mix it up with fine sifted sugar to a light paste, and lay the biscuits on tin plates with wafer paper. Make the paste so light that you may take it up with a spoon. Lay it in cakes, and bake them in a rather brisk oven. If you make them with sweet almonds only, they are almond puffs or cakes.