Over medium heat, boil the rum, water, powdered sugar and raisins together for about 5 minutes. Remove from heat and let stand for 3-4 hours.

Drain the raisins well and set aside.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or baking paper.

Wash and dry the apples. Slice them in half and dig out the cores. Slice the cored apple halves into small pieces.

In a small frying pan, heat 1 tablespoon of butter.

When the butter has melted add the apple pieces and the blanched almond splinters. Stir constantly until the apples and almonds have browned.

Remove from heat and cool completely.

In a separate bowl whisk together the all-purpose flour and the teaspoon of baking powder.

Use a stand mixer or a hand mixer to mix together the remaining 9 tablespoons of unsalted butter together with the brown sugar until creamy.

Mix in the flour and baking soda mixture a little at a time until thoroughly incorporated into the batter.

Fold in the rum soaked raisins, then fold in the browned apple and almond mixture. Make sure everything is thoroughly combined.

Use a teaspoon to create cookie sized portions and place them on the baking sheets. Place the cookies in the preheated oven and bake for 20 minutes or until golden brown. Remove from the oven and transfer to wire racks and let cool completely.

If you like, sprinkle the cookies with powdered sugar, or a mix of powdered sugar and ground cinnamon before placing them on a platter for serving.