I used gala apples in this recipe, which are very sweet. If you would like the result to have a more tart flavor, I would suggest a more sour apple variety such as Winesap or Granny Smith.
Before adding the rum raisins and browned apple almond pieces, the dough will seem dry and crumbly. Don't panic. This is correct. As soon the raisins, apples and almonds are fully incorporated into the batter, the dough will resemble normal cookie dough.
There are no eggs in this recipe so it might be a good cookie recipe option for people who are allergic to them.
The peels are left on the apple pieces which give the cookies and unusual appearance. Sprinkling the baked cookies with powdered sugar is optional. You could also dust them with cinnamon or a cinnamon powdered sugar combination. Sprinkling large granulated white sugar over the cookies before baking them is another option that provides added crunch and sweetness.
For the recipe hop on over to my German Food Page at about.com