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Salzburger Nockerl with Raspberry Sauce
- 1/2 cup (packed) almond paste (about 5 oz.)
- 1/2 cup whole milk
- 1 Tbsp. all-purpose flour
- 3 large eggs, room temperature, separated
- 3/4 tsp. vanilla extract
- 1/8 tsp. fine sea salt
- 1 cup fresh or thawed frozen raspberries
- 1/4 cup raspberry preserves
- 2 Tbsp. powdered sugar, plus more for dusting
- 1/4 cup sliced almonds
Directions:View on Bon Appetit
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