1/4 cup Butter or margarine
1/4 teaspoon Salt
2 tablespoons Sugar
1 Egg yolk
3/4 cup Flour — sifted
1/4 cup Almonds — finely chopped
—–RASPBERRY FILLING—– 12 ounces Raspberries; frozen — thawed
1 cup Sugar
2 Egg whites — room temperature
1 tablespoon Lemon juice
ds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough. Press into a 9″ pie plate. Refrigerate 30 minutes. Bake at 400~ for 15 minutes or until golden. Thaw raspberries. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.