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1
Place the raisins in a bowl and cover with warm water (or see variation below).
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2
Let sit for 10 minutes, then drain and set the raisins on paper towels.
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3
Preheat the oven to 300 degrees.
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4
Line a baking sheet with parchment.
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5
In a medium bowl, mix together the millet flour or cornmeal, cornstarch, almond flour, baking powder and salt.
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6
In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed.
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7
Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract.
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8
Beat together for 1 to 2 minutes, until well blended.
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9
Scrape down the sides of the bowl and the beater.
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10
Add the flour mixture and beat at low speed until well blended.
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11
Add the pistachios and raisins and beat at low speed until mixed evenly through the dough.
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12
Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high.
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13
Make sure they are at least 2 inches apart on the baking sheet.
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14
Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm.
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15
Remove from the oven and allow to cool for 30 minutes or longer.
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16
Place the logs on a cutting board and carefully cut into 1/2-inch thick slices.
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17
Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes.
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18
Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.
