Cookies with dried fruits

Ingredients:

• 1/3 cup dark raisins
• 1/3 cup Amaretto, warm
• 220 g unsalted butter, room temperature
• 2 tbsp. + 2 tbsp. premium flour
• 3/4 cup almond flour
• 2/3 cup granulated sugar
• 3 tbsp. l. skim milk powder
• 1 and 1/4 teaspoons coarse salt
• 1 large egg, lightly beaten
• 0.5 cup chopped candied citrus peel (or 1/4 cup each candied lemon and orange peel)
• 0.5 cups candied dried cherries
• 0.5 cup powdered sugar

Preparation:

1. Soak the raisins in Amaretto for at least 30 minutes and up to 1 day. Then drain and set aside; don't throw away the Amaretto. In a large bowl, beat the butter, 2 cups of all-purpose flour, almond flour, granulated sugar, powdered milk, salt, and egg with a mixer on low speed until just combined, about 1 minute. Stir in the raisins and candied citrus peel.
2. Combine the candied cherries with the remaining 2 tablespoons of flour. Stir into the dough with a wooden spoon. Divide the dough in half and shape each half into a 12-inch log. Wrap tightly in plastic wrap and freeze for about 5 hours.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Cut the frozen dough into 1-cm-thick rounds. Place them 1-inch apart on the prepared baking sheets.
4. Bake, rotating the baking sheets halfway through, until the cookies are firm and golden around the edges, 20-25 minutes. Let cool on the baking sheets for 5 minutes, then brush the tops and sides of each cookie with the reserved Amaretto. Transfer to a wire rack to cool completely. Roll the edges of each cookie in powdered sugar.