About 10 ounces of raspberries (frozen works if fresh not available)
1 cup blanched almonds (or almond meal/almond flour)
1 1/3 cups sugar
1 cup flour
8 Tbsp melted butter
2 Tbsp amaretto (you could substitute almond flavoring -- probably 1-2 tsp.)
8 egg whites
Powdered sugar to dust on top

Preheat oven to 350. Line bottom of springform pan or round cake pan with parchment paper. Butter paper and sides of pan.
Grind almonds and 1 cup of the sugar together in Cuisinart (or mix together almond meal and 1 cup of sugar) and then combine with the flour.
Beat egg whites until soft peaks form and then gradually add in 1/3 cup sugar and beat until stiff peaks form.
Fold 1/4 of the almond mixture into the egg whites, alternating with 1/4 of the melted butter until all folded in.
Scoop into prepared cake pan and press raspberries onto top of the cake.
Bake for approximately 45 minutes until toothpick/cake tester comes clean.
Cool in pan, remove springform, and dust with powdered sugar to serve.

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