Ratafia Biscuits Recipe

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4.75 from 4 votes

Gloriously crunchy on the outside and chewy in the middle, it's hard to stop at just one!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Australian, Italian

Servings: biscuits

Calories: 56kcal

Author: Libby Hakim

Ingredients

2 egg whites
pinch salt
1 cup caster sugar (or white/granulated sugar)
1 cup desiccated coconut
½ cup dry instant mash potato flakes (Deb or other brand)
1 teaspoon vanilla extract
2 teaspoons Amaretto liqueur
30 split blanched almond halves (or almond flakes)

Instructions

Pre-heat oven to 10 degrees below moderate (170 degrees celsius, fan-forced).
Grease two baking trays.
Beat egg whites and salt until stiff.
Gradually add sugar while beating on low-medium speed and then beat again on high speed for 2 minutes.
Fold in coconut, dry instant mash potato flakes, vanilla extract and Amaretto liqueur.
Place teaspoonfuls of mixture on greased baking tray. Top with piece of split almond or a few almond flakes.
Bake for 15 minutes or until a golden brown colour.
Cool on tray for 10 minutes before using a spatula to lift biscuits onto a cooling rack to cool completely.

Notes

Storing: They should last up to a week if stored in an airtight container in a cool, dry place.

Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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