Recipe for Dinner
MAKES 16 BISCUITS
100 g/4 ot1/2 2cup granulated sugar 50 g/2 oz/1/2 cup ground almonds
7.5 ml/1/2tbsp ground rice 1 egg white
25 g/1 oz/1/2 cup almonds, split Apricot jam, boiled (optional)
Well oil and flour a 30 cm/12 in baking sheet. Line with rice paper (as it is edible). In a bowl, blend together the sugar, almonds and ground rice, then beat in the egg white for 2 minutes. Using a 5 mmPA in plain tube (tip) and piping bag, pipe the ratafia mixture on to the prepared baking sheet into button-sized biscuits 1 cm/1/2in diameter, or in the shape of a pear or cats tail. Place one split almond on top of each biscuit. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes until golden in colour. Sandwich together two biscuits with boiled apricot jam, if liked.