Step 1

Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.

Step 2

Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.

Step 3

Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.

Step 4

Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.