A variation of the condensed-milk macaroon, but very different in taste and texture.

3 cups almond meal (from the health food stores)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 can (14 ounces) sweetened condensed milk
1/2 cup raisins



Combine all the ingredients and stir until they are blended. Drop batter by the teaspoonful on a generously greased cookie sheet. Bake for 12 minutes at 350° or until lightly browned. Remove from cookie pan immediately and place cookies on a brown paper bag to cool. Yields about 48 cookies.