This are small light textured, round, almond flavored biscuits similar to Italian Amaretti biscuits.
Traditionally Ratafias were made from the kernels of apricot, almond or peach instead of a flour.
They are light and crispy but chewy. They are served after dinner with coffee or as snacks. They are also used making cakes, puddings and trifles. They can be stored for a month in an air tight container.
I have adapted this recipe from epicurus.com.
2 Egg Whites
1/2 tsp Almond Essence
30 grams Butter
1 tsp Butter for Greasing
120 grams Almond meal
1 tbsp Rice Flour
175 grams Caster Sugar
Place a baking paper on the baking sheet, grease the sheet with butter and keep it aside.
Beat the egg whites until it begins to form peaks. In a different bowl add in sugar and butter, beat it till the sugar forms soft crumbs. Add the essence, beat it until its softens further. Gradually add the rice flour and almond meal,continue to beat till the all the ingredients incorporates well. Add the egg whites and beat it again till it forms a sticky dough. Take a normal round nozzle. Use a piping bag for piping out the biscuits into small balls. Another alternative is that you can wet your palms and take small portions of the dough and form round balls. Keep a distance between the 2 balls. Bake for 15 to 20 minutes at 180 degrees celsius in an pre heated oven till it becomes light brown in colour. Cool it completely before removing the biscuits from the sheet.