Preheat your oven to 150°C/302°F.

First make your dough. In a mixer bowl fitted with a hook, mix flour, yeast and ground almonds. Add the butter cut in small dices, mix well to incorporate the butter into the flour.

Form a well in the bowl and pour in the eggs previously beaten mix until a ball starts to form. As this is a really short dough it will crumble a lot, but all the better when cooked.

Put in a bowl, cover with cling film and leave to rest in the fridge whilst you are making the filling.

Now that your dough is resting make your filling. In an electric mixer bowl, mix together sugar, ground almonds and butter until you get a smooth paste. Add 2 eggs and vanilla extract and carry on mixing until completely incorporated.

Roll your dough 1/2 cm thick and divide into moulds previously greased with butter. Prick with a fork and blind bake for 8 minutes. Leave to cool for 20 minutes.

After this time, fill the pastry cases with the filling mixture, divide the raspberries in the mould and  sprinkle with the flaked almonds.

Cook for a further 10-12 minutes.

Serve cold with a dusting of unrefined icing sugar.