Raspberry-Almond Shortbread Cookies
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24 raspberries
1/2 cup black currant liqueur
1/2 cup raw almonds with skins, divided
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup powdered sugar, sifted
1 large egg, lightly beaten

Grind 3 tablespoons almond in processor until finely ground. Finely
chop remaining almonds. Whisk all-purpose flour, whole wheat flour
and salt in medium bowl. Using electric mixer, beat butter and sugar
in large bowl until creamy, about 2 minutes. Add ground almonds, beat
until well blended, about 1 minute. Beat in flour mixture on low
speed just to blend.

Scrape dough onto sheet of parchment paper. Using paper, form dough
into log. Brush dough all over with egg. Scatter chopped almonds on
sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
wrap and chill at least 2 hours.

Preheat oven to 350F degrees. Let dough stand at room temperature 10
minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
cookies on large ungreased baking sheet, spacing 1 inch apart. Place
1 raspberry in center of each cookie.

Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
in oven and bake until cookies are lightly golden and slightly puffed,
about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
Transfer cookies to rack to cool completely.