Recipe: Raspberry Tiles

preheat your oven to 180°(th 6).
mix the icing sugar, crushed raspberries, flour, melted butter; then carefully, lifting gently, the chopped almonds. place on a non-stick baking sheet (or a cooking paper) small quantities of your mixture which you will spread with a fork so as to obtain discs (leave a space between each as the tiles will spread a little).
place your baking sheet in your hot oven and cook for 8 minutes always at 180°. then, while hot, using a spatula place your raspberry tiles on an upside-down bowl or if you want to make a small cup or on the handle of a clean broom or even around a pastry roller to give them the shape of tiles. let them cool in this position.
note that fresh fruit incorporated into your mixture means that these tiles will keep for less time than classic tiles, 3 days maximum.