INGREDIENTS
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FOR THE FILLING:
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3 pints fresh raspberries
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1⁄2 cup sugar
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FOR THE PASTRY:
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2 1⁄4 cups flour
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1 1⁄2 tsp. baking powder
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3⁄4 tsp. baking soda
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1⁄4 tsp. salt
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10 tbsp. sugar
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6 tbsp. cold butter, cut into pieces
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1 egg yolk
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1⁄2 cup buttermilk
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1⁄4 cup sliced almonds