1. Cut the raisins into small pieces, add rum to soak for 10 minutes into rum raisins for later use
2. After the unsalted butter is softened at room temperature, add the powdered sugar, stir evenly with a rubber spatula, and then quickly beat it with a mixer until it becomes a uniform creamy paste. This step may not be easy to make when it’s cold. I just use a whisk to stir. Hit evenly
3. Sift the low-gluten flour and baking powder together, then add almond flour, mix with a rubber spatula, then add the raisins, use a rubber spatula to mix in irregular directions to form a uniform dough
4. Wrap the dough in plastic wrap, refrigerate and relax for about 30 minutes, take about 10 grams of dough, knead it into a ball shape by hand, after preheating the oven, bake at 170 degrees for about 20 minutes, and continue to simmer for 10 minutes at the remaining temperature.
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