1. 1 hour in advance, soak the raisins in white rum for later use.
2. After the unsalted butter is softened at room temperature, add the powdered sugar and mix well with a rubber spatula.
3. Add egg whites and vanilla extract separately, beat them quickly with a mixer until a uniform creamy paste.
4. Sift the low flour and baking powder together.
5. Then add almond flour.
6. Use a rubber spatula to mix into a uniform dough in irregular directions.
7. Wrap the dough in plastic wrap and chill and relax for about 30 minutes.
8. When the dough is loose, cut the soaked raisins into small pieces; (because I use Xinjiang extra-large raisins, so cut into small pieces, if you choose small raisins, you can omit this step , But it is necessary to increase the number of raisins ha).
9. Divide the dough into approximately 20 grams each.
10. Knead it into a ball shape with your hands and make a concave shape, and fill it with a wine-stained cherry.
11. 11. Finally, gently close the dough.
12. 12. After the oven is preheated, turn on the heat for 180°, lower the heat for 160°, and bake for about 25 minutes. After the fire is turned off, continue to simmer for about 5 minutes at the remaining temperature.
13. Bite it down, full of surprises, Ahaha.
14. Someone said, this cookie is so ugly! Hmm, well, I will try to do a better job next time.
15. So crispy.
