Preheat the oven to 180˚C (350˚F). Mix almond flour and the pistachio together in a food processor and grind until they are fine. Add butter, sugar, flour, baking powder and egg whites and mix it all into a smooth batter.
Use silicon cupcake liners for baking and place them inside a muffin tin. Make sure to brush your liners with a bit of butter before adding the batter. Put the raspberries on top of the batter and bake for about 20 minutes in the oven or until done.
Mix the double cream with the icing sugar and rosewater and whip to soft peaks. Serve the cakes with the cream and some chopped pistachio on top.