Preheat the oven to 165°C.
In a mixing bowl, combine almond powder, powdered sugar, and flour.
Whisk in egg whites until smooth.
Stir in cooled melted butter, cream, and pistachio paste.
Pour the mixture into silicone mold cavities, filling them three-quarters full.
Press two raspberries into each cavity (if large, cut one raspberry in half).
Sprinkle finely chopped pistachios over the top.
Bake for about 15 minutes, watching carefully to adjust cooking time based on your mold. Edges should be slightly golden, but the top should not be overly colored.
Allow to cool in the mold for 10 minutes before demolding. Sprinkle with powdered sugar before serving if desired.