Ratafia Cakes

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

These small flat almond biscuits were traditional in England from the sixteenth century if not earlier. They are good eaten alone or used in trifles or to accompany creams or jellies. This recipe is from the Court and Country Confectioner of 1772. It is particularly easy and successful.


  • ½ lb. (240 g.) whole blanched almonds
  • 5 egg whites


Beat the egg whites until they hold a peak. Put the almonds through a mouli or blender into the egg whites. Stir in the sugar a little at a time and mix all well together. Shape into small flat rounds and bake on a greased or paper-lined tin in a slow oven, 300° F., gas mark 2, for 40 minutes or until dry and beginning to crisp at the edges.