INGREDIENTS
4 1/2 cups
Raspberries, fresh
1
Egg yolk, large
1 1/2 cups
All-purpose flour
1/4 tsp
Almond extract
1
Confectioners' sugar
6 tbsp
Granulated sugar
1/2 tsp
Salt
1 tsp
Vanilla extract
1/2 cup
Almonds
1
cold & cut into 4-inch pieces 6 tablespoon unsalted butter, unsalted