INGREDIENTS
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6 oz sliced blanched almonds (not slivered; 2 cups)
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1 1/2 cups confectioners sugar
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3 large egg whites
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3/4 teaspoon salt
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3 tablespoons granulated sugar
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Red or pink food coloring
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3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
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1/3 cup heavy cream
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1 tablespoon unsalted butter, softened
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1/16 teaspoon raspberry extract (preferably McCormick brand)
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Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)