Recipe from Stephan Pyles, Routh Street Cafe, Dallas.
1 cup finely ground almonds
3/4 cup sugar
6 tablespoons butter, at room temperature
4 teaspoons flour
2 tablespoons milk
1 cup lightly sweetened whipped cream
2 pints fresh raspberries
Preheat oven to 350 degrees. Combine first five ingredients in bowl; blend into smooth paste. Cut parchment (not waxed paper) into four 6-inch squares, and place on large cookie sheet. Place 1 tablespoon of cookie dough in the center of each square. Wet fingers with cold milk or water and flatten dough into 3-inch rounds. Bake in oven for 12 minutes until cookies are golden-brown and about 5 inches in diameter. Remove from oven; let set for about 45 seconds. Remove each cookie from paper with spatula and mold over small inverted bowl. Let harden before removing. Fill each cookie with 2 tablespoons whipped cream and 8 to 10 raspberries.
From “A Grande Finale,” originally featured in Domain, Winter 1988
