Base
200 g almond paste
2 egg whites
75 g Dansukker Brown Sugar

Buttercream
3-4 tbsp raspberry juice (200 g fresh or frozen raspberries)
1 egg yolk
180 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
200 g butter at room temperature

Garnish
250 g white chocolate
freeze-dried raspberries

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.