Crumble the crispbread in a kitchen towel and, if necessary, crush it even further in a hand mixer. Beat the eggs, sugar and vanilla sugar with a hand mixer until creamy. Add the crispbread crumbs and mix with the baking powder. Add the grated almonds, the raisins and the melted butter. Stir in a little rum and some chocolate chips if desired. Spoon the dough onto a buttered baking sheet or baking foil and spread evenly into small heaps. Press lightly with a moistened hand and bake in a heated oven at 170 °C for about 30 minutes.
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