Poppy Macaroons

Soak raisins in rum and leave for one night with the lid closed. Mix poppy seeds, = cinnamon, 1 tsp lemon zest, salt and rusk flour. Knead marzipan paste with sugar. Gradually beat egg whites with marzipan using the beaters of a hand mixer. Fold in the poppy seed mixture. Allow the mixture to swell for 15 minutes with the lid closed. Thinly grease the baking tray and lightly dust with flour or spread with baking parchment. Stir the mixture vigorously once and fill in portions into a piping bag with a No. 6 nozzle. Spoon 100 heaps onto the baking tray. Bake in a heated oven at 175 C (gas 2) on the middle shelf for 10-12 minutes. Remove from the baking tray while still hot and cool. Put the walnut= kernels through the almond mill. Crush the raisins with the paddle attachment of the blender, mix with the nuts and the remaining lemon zest=. Fill a piping bag with a No. 4 nozzle and pipe a dab on the flat side of each half of the macaroons. Press the other half with the flat side on top.

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