INGREDIENTS
1 1/2 cups
Raspberries, fresh
2
Eggs, large
4 oz
Almond paste
1 1/4 tsp
Almond extract
3/4 tsp
Baking powder, aluminum free
1/4 tsp
Baking soda
2 1/2 cups
Flour
1/2 tsp
Salt
1 1/4 cups
Sugar
1/2 cup
Butter, unsalted
1 cup
Buttermilk, low-fat
2 tbsp
Amaretto