Ratifie Drops
225g (8oz) Almonds
225g (8oz) Icing Sugar
110g (4oz) Bitter Almonds
1 Egg White
Sugar
Blanch the almonds and allow to thoroughly dry.
Grind the almonds in a pestle and mortar
Mix with a stiffly beaten egg white.
Add the sugar and mix to a thick paste.
Roll out on a board with a little extra sugar.
Cut into shape and place on a baking sheet, at an equal distance, so that they don't touch.
Bake in a low oven.
To make Ratifie Drops
Take half a pound of the best jordan almonds, and four ounces of bitter almonds, blanch and set them before the fire to dry, beat them in a marble mortar with a little white of an egg, then put to the half a pound of powder sugar, and beat them altogether to a pretty stiff paste; you may beat your white of egg very well before you put it in, so take it out, roll it with your hand upon a board with a little sugar, then cut them in pieces, and lie them on sheets of tin or on paper, at an equal distance, that they don't touch one another, and set them in a slow oven to bake.
English Housewifry - 1764
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