INGREDIENTS
1 cup
Raspberries
2 cups
All-purpose flour
3/4 tsp
Almond extract
1 tbsp
Baking powder
3 tbsp
Granulated sugar
1 cup
Powdered sugar
1/2 tsp
Salt
1/2 cup
Almond
1
cut into 4-inch cubes 6 tablespoons cold, unsalted land o lakes butter, unsalted
1 cup
Heavy cream
4 tbsp
Heavy cream or milk