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Ingredients
  • subheading: Shells:
  • ⅓ cup (67 grams) granulated sugar
  • 1 ¾ cups (228 grams) all-purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • ¾ cup (168 grams) unsalted butter, cold and cubed
  • 2 large eggs, separated
  • Nonstick cooking spray, for the pan
  • subheading: Filling:
  • 1 cup (120 grams) almond meal
  • ¾ cup (150 grams) granulated sugar
  • ½ teaspoon kosher salt
  • 6 tablespoons (85 grams) unsalted butter, softened
  • 1 teaspoon almond extract
  • 1 large egg
  • subheading: Glaze:
  • About 1 cup (120 grams) powdered sugar, or more as needed
  • ¼ cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
  • ¼ teaspoon almond extract
  • To decorate: sprinkles, sliced almonds
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