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18th Century: Ratafia Biscuits

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Preparation info
  • Makes

    60–65

    small biscuits
    • Difficulty

      Easy

Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

These biscuits are a type of macaroon that were made with sweet and bitter almonds, now apricot kernels. They have the marzipan flavour also found in Amaretto, which is a ratafia liquor, hence the name ratafia biscuits. They were used in trifles, but also served as sweets at dinner parties and as an accompaniment to a syllabub. In Italy these biscuits are known as amaretti, also like the drink Amaretto.

Ratafia Biscuits

Take a pound of sweet almonds, and hal

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