In a large mixing bowl beat margarine and sugar for 10min until light and fluffy.

Scrape the sides of your bowl and mix in orange zest & brandy.

Add about ⅓ of the flour and the baking powder. Beat until incorporated.

Stop the mixer and fold in the almonds.

Gradually add the rest of the flour and knead gently.

Cover with plastic and allow to rest for 30 min.

On a lightly floured surface, roll out the dough into a rectangle 1cm thick.

I’ve cut my cookies into flower shape. Cut your cookies into your favorite shape.

Arrange them on a paper lined baking tray.

Gather the dough scraps and press gently until they come together.

Repeat the process until the dough is finished.

Mix honey with water and brush the cookies.

Place a raisin (or a cranberry) in the center of each cookie.

Push the raisins with a skewer to make sure they’ll stick.

Brush with the honey - water mixture once again.

Bake in a preheated oven, at 190⁰C / 375⁰F for 22 to 24 min, until they’re golden brown. Enjoy!