INGREDIENTS
Crust:
1/2 cup
Butter, cut into small cubes
1 cup
Flour
1/2 tsp
Baking Powder
2 tbsp
Cold Water
Filling:
1/2 cup
Butter
1 cup
Water
3/4 cup
Flour
1 tsp
Almond or Vanilla Extract
2
Eggs
Sweet Almond Frosting:
4 tbsp
Butter, softened
1 cup
Powdered Sugar
2 tbsp
Whole Milk
1 tsp
Pure Almond Extract, Vanilla, or Vanilla Bean
6 oz
Raspberries, optional