Place the ratafia biscuits on top.

Vanilla parfait with Todka and ratafia biscuits is delightful.

And over there, behind the wall so fragrantly dressed in honeysuckle, jasmine, and sweetbriar, stood the tiny ivy-draped cottage of Mrs. Porrit, a blind widow who nonetheless baked the best ratafia biscuits in the village.

Here we not only get a look at the table of an antebellum "Lady of Charleston," whose recipes for ratafia biscuits and "Cavear of Mullet-roes" are offered to "families of moderate incomes," but we get the commentary of a present descendant, Anna Wells Rutledge.