Mini Raspberry Tea Cakes | Driscoll's

Ingredients

• 2 Cups almond flour, superfine
• 1/3 Cup plus 1 tablespoon all-purpose flour
• 1/2 Tsp. baking powder
• 1/2 Tsp. salt
• 3/4 Cup (1½ sticks) unsalted butter, room temperature
• 3/4 Cup plus 3 tablespoons granulated sugar
• Zest of half an orange
• 1/2 Tsp. vanilla extract
• 3 Large eggs, lightly beaten, divided
• 1/4 Cup lemon juice
• 1 Package (6 ounces) Driscoll’s Raspberries
• 1 1/3 Cups confectioners’ sugar
• 2 - 3 Tbsp. finely chopped pistachios