INGREDIENTS
6 oz
Raspberries
6
Egg whites, large
2 1/2 cups
All purpose flour
1 2/3 tbsp
Almond extract
4 tsp
Baking powder
12 cups
Powdered sugar
1/2 tsp
Salt
1 1/2 cups
Shortening
1 1/2 cups
Sugar
3/4 cup
Butter, unsalted
1 1/2 cups
Butter, salted
3/4 cup
Milk
3/4 cup
Sour cream
3/8 cup
Water