Preheat the oven to 180 C. Mix almondflour and the pistachio together in a kitchen processor and grind until they are fine. Add butter, sugar, flour, bakingpowder and eggwhites and mix it all into a smooth batter.
Divide across a muffintin (well greased!!) with non stick coating. Put the raspberries on top of the batter and bake for about 20 minutes in the oven or until done.
Mix the cream with the icing sugar and rosewater and serve the cakes with the cream and some chopped pistachio on top