Heat oven to 350°. Thaw and drain raspberries. Butter a 9" springforrn pan. Line bottom with waxed paper and butter the paper. Grind almonds and 1cup granulated sugar to a powder. Combine with flour. Melt butter and add Amaretto. Beat whites with salt until they hold soft peaks. Gradually beat in Y3 cup granulated sugar until whites hold stiff peaks. Fold 1/4 of almond mixture at a time into whites, alternating with the butter. Pour into prepared pan. Gently press raspberries into top of cake without pushing them all the way in. Bake until a toothpick stuck in the middle comes out clean, 45 to 50 minutes. Cool and unmold. Dust with confectioners' sugar.