This is a very impressive dessert of fresh raspberries atop an almond crust.
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1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup Land O Lakes® Butter, cut into 1-inch pieces
1 large Land O Lakes® Egg
1 teaspoon almond extract
1/2 cup finely chopped almonds
1 large Land O Lakes® Egg (white only), slightly beaten
3 cups fresh raspberries, washed, drained
2 tablespoons sugar
Combine all crust ingredients except chopped almonds and egg white in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Stir in almonds.
Heat oven to 400°F.
Brush crust with egg white. Bake 15 minutes.
Press onto bottom and 1 inch up sides of 10-inch springform pan. cover; refrigerate 1 hour.
Arrange raspberries in crust. Continue baking 10-15 minutes or until crust is golden brown. Sprinkle with 2 tablespoons sugar. Serve warm with ice cream or sweetened whipped cream, if desired.