Procedure:

Soak the raisins in rum, dessert wine or water for at least 15 minutes. Allow to soften the butter out of the fridge, then whisk with the sugar, the salt and the seeds of half a vanilla bean creating a cream light and fluffy.
Add the eggs and then the flour baking powder well- sifted and finally almond flour.

Finally, add the drained raisins and a pinch you climb. Preheat oven and prepare a bowl of cornflakes half.

Take a ball of dough of the basic compound great little lessof a walnut and roll it inside the cornflakes trying to make it adhere as much as possible. Lay the biscuits on the baking sheet lined with parchment paper and bake for 15 minutes.

Check back often because cooking cornflakes tend to burn.

Remove from the oven and once cooled well sprinkle with powdered sugar.