200 g of raisins, divided into two parts
350 g wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
50 g ground almonds
100 g granulated sugar
200 g butter, cut small
75-100 ml of liquid milk
2 egg yolks + 2 tablespoons of liquid milk, whipped
Mix flour, baking powder and baking soda, stirring with whisk, add the ground almonds, sugar and butter, stirring with a pastry mixer until dough is smooth. Pour milk gradually, stirring until smooth and dough together.
weigh and divide the dough into four equal parts. Roll dough ½ cm thick, sprinkle the surface of two sheets of dough with raisins to mix, then cover with another sheet on top. Roll back until ½ cm thick.
Baked oven to 160 C.
Cut rectangular shape dough, place in pan, spread the surface with beaten eggs, baked until golden brown, or 20 minutes, let cool on wire rack. store in an airtight container.