In the top of a double boiler set over, but not touching, boiling water, melt the butter. Slowly whisk in the granulated sugar, whisking until smooth. Add the almond powder, flour, eggs, salt, and raspberry eau-de-vie, whisking until creamy and well blended, 1 to 2 minutes. The cream will thicken slightly but will still be quite spreadable. Remove from the heat and set aside.