Sift the dry ingredients (flour, baking powder, sugar) together in a bowl and mix with a whisk.

Add drained raisins and sliced almonds to the dry mixture and mix well.

Beat eggs until smooth, then mix in milk and vanilla extract.

Combine the egg mixture with the dry ingredients using a rubber spatula.

Divide the dough into two portions and shape into rectangular logs about 2cm high on a baking tray.

Bake in a preheated oven at 175°C for 25 minutes. Let cool on a wire rack.

Slice the logs into 1.2–1.3cm thick pieces and place them back on the tray.

Bake at 180°C for 7 minutes, flip, and bake for another 5 minutes.