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A sweet, brandy–based liqueur flavoured with fruit or almonds and popular in Victorian times. Ratafia liqueur and ratafia essence, both derived from apricot, peaches and plum kernels, are used to flavour desserts and pastries. Today, ratafia is commonly associated with ratafia biscuits, small crunchy biscuits flavoured with bitter almond and similar to a macaroon. They are eaten with liqueurs and used as the basis for desserts like trifle.