Pulse icing sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Whisk whites with a mixer on medium speed until foamy.

Reduce speed to low; add sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes.

Fold in the fresh raspberry puree

Sift flour mixture over whites; fold until smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks.

Tap sheets on work surface to release trapped air. Let stand for 30 minutes.

Preheat 325 degrees.

Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 12 minutes.

Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely.

- Filling:

Add the chocolate and butter to a medium bowl. In a small saucepan, heat the cream just until it comes to a simmer. Pour the hot cream over the chocolate and allow to rest for five minutes. Stir the chocolate until the mixture is smooth. Stir in the raspberry puree.

Let stand at room temperature until cooled completely and thickened.

Fill a pastry bag fitted with a round tip with the ganache and pipe or spoon ganache onto half of the cookie bottoms. Sandwich the cookie halves together.

Enjoy immediately or store in an airtight container in the refrigerator for up to one week.