Preheat oven to 375°F. Butter 12 cups in a muffin tin.

Place almond flour, gluten-free all purpose flour, and salt in bowl of a food processor and pulse until combined. Add butter and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into a 6 x 5-inch rectangle and wrap in plastic wrap. Chill at least 1 hour.

Cut dough lengthwise into 3 pieces and crosswise into 4 pieces to create 12 equal pieces. One at a time, place a piece of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a shell. Chill 30 minutes.

Combine raspberries, sugar and cornstarch in a large bowl.

Mix almond flour, almonds, sugar, cinnamon and salt together in a large bowl. Add butter and work into dry ingredients until mixture is crumbly.

Fill muffin cups with raspberry mixture and top with almond mixture.

Bake about 30 minutes or until pastry is golden and fruit is bubbling. Let cool. Loosen by running knife around edge of each mini pie and carefully slide out to serving dish.