Wash and drain the raisins. Mix with rum and leave to stand. Warm the milk. Mix flour and yeast in a bowl. Add milk, 200 g butter, sugar, vanillin sugar, 1 pinch of salt, ground almonds and lemon peel and work everything into a smooth yeast dough using the dough hooks of the hand mixer.
Knead raisins and 100 g chopped almonds with your hands. Cover and leave to rise in a warm place for 45-60 minutes. Line a baking tray with baking paper. Knead the dough again briefly. Shape it into about 65 walnut-sized cams and press them in lengthwise with the back of a knife. Melt 150 g butter. Spread the biscuits with it, sprinkle with 50 g chopped almonds and press on. Place 1/3 of the biscuits on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Bake the remaining biscuits in the same way.
Melt 150 g butter. Spread the biscuits with it, sprinkle with 50 g chopped almonds and press on. Place 1/3 of the biscuits on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Bake the remaining biscuits in the same way. Brush all biscuits with the remaining hot butter and dust with icing sugar. Let them cool down