I tried my hand at Mrs. Beeton's Ratafias this week, drawn in by the promise of delicate, almond-based treats. I found the process surprisingly therapeutic, blanch- ing and pounding the almonds by hand. The recipe called for a small amount of batter per ratafia, which initially seemed tedious. However, the delightful surprise came when I piped the mixture onto the parchment paper: the batter held its shape beautifully, creating perfectly uniform, tiny cakes. This recipe is perfect for the vintage enthusiast or anyone with a sweet tooth who loves a bit of old-fashioned charm. The resulting ratafias were delightfully crunchy on the outside, with a soft, marzipan-like center. I imagine they'd be a hit at an afternoon tea or as a fancy snack for the weeknight cook looking to impress. The key to their success? Patience and a good whisk.