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1
Preheat the oven to 350.
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2
In a food processor, finely chop the sliced almonds.
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3
Add the flour, 1 1/4 cups of confectioners' sugar and the salt and process to blend.
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4
Add the butter, egg and vanilla and pulse until a soft dough forms.
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5
Transfer the dough to a work surface and knead it very gently until smooth.
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6
Press the dough into a disk, wrap it in plastic and refrigerate until thoroughly chilled, about 1 1/2 hours.
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7
Line a large, rimmed baking sheet with parchment paper.
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8
On a lightly floured work surface, roll the dough into a round about 1/4 inch thick.
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9
Using a 2 1/2-inch round biscuit cutter, stamp out 12 rounds and transfer them to the prepared baking sheet.
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10
Bake for about 14 minutes, or until the cookies are firm but pale.
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11
Transfer to a rack and let cool on the sheet.
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12
In a small bowl, mix the creme fraiche with the granulated sugar.
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13
To assemble the stacks, center 1 cookie on a plate and spread it with 1 tablespoon of the creme fraiche.
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14
Arrange 5 raspberries in a circle on the cookie.
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15
Set another cookie on top and repeat with the creme fraiche and raspberries.
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16
Top with a third cookie and top with a raspberry.
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17
Dust with confectioners' sugar and garnish with a mint sprig.
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18
Repeat with the remaining cookies, creme fraiche, raspberries and mint sprigs and serve.
