Pour hot water over the well-washed raisins along with the brandy.
Let it soften, drain the excess liquid, and mash until achieve a smooth texture.
Toast the crushed oats for about 7 minutes, let them cool, and then lightly grind them.
Add to a bowl the white flour, whole wheat flour, baking powder, chopped walnuts, and spices, then mix together.
In another bowl, beat the butter at room temperature with the sugar and vanilla sugar, then add the egg along with the raisins, and mix for another 2-3 minutes.
Incorporate the dry mixture, stirring with a spatula.
Put it in the refrigerator for 40 minutes.
Shape balls of 35-40 grams,
transfer them onto a baking tray leaving space between the cookies.
