Preheat the oven to 180 °C. Grate the almond paste using an almond grater, and whisk together with the egg whites and sugar until smooth.
Dollop/pipe the mixture into mounds about the size of five-krona coins on parchment-lined baking sheets. Bake at the bottom of the oven for 10-12 minutes, depending on the type of base you want. The shorter the time, the chewier the base.
Heat the raspberries in a pan while stirring, and then drain through a sieve to remove the seeds giving only raspberry juice. Leave to cool.
Whisk together the egg yolks, icing sugar and vanilla sugar. Add the butter at room temperature a little at a time and whisk for about 10 minutes. Pour in the raspberry juice and whisk to a smooth and fluffy mixture. Leave to stand in the refrigerator for 20 minutes.
Spread the butter cream on the bases using a knife or spoon and form into small peaks. Place the biscuits in the freezer for 20 minutes.
Melt the chocolate over a water bath and dip the biscuits into the chocolate. Sprinkle freeze-dried raspberries on top and leave to set.
Store in the refrigerator.
The recipe was made by