Preheat the oven to 170C/325F/gas 3.
Line a baking sheet with baking paper.
Place the rice flour on the lined baking sheet and place in the preheated oven for 5-10 minutes until it has started to take on a light golden colour. Remove from the oven and set aside.
Place the ground almonds, toasted rice flour and sugar in a large mixing bowl and stir together thoroughly.
Place the egg whites in a large mixing bowl and beat with the electric hand whisk to soft peaks.
Pour the egg whites into the dry ingredients along with the ratafia liqueur or almond extract and initially stir in with the wooden spoon. Then use your hands to massage all the ingredients together until you have a smooth paste with a dropping consistency.
Place the mixture into the piping bag and pipe 3cm diameter, domed rounds onto the baking sheets. Leave a 3cm gap between each ratafia in case of spreading.
Place in the preheated oven and bake for 20 minutes or until golden brown.
Remove from the oven and allow to cool to room temperature.
