Put the flour, icing sugar, raspberry powder and cold butter cut into small pieces into a planetary mixer and beat until a sandy mixture is obtained. If you don’t have a planetary mixer, you can knead directly by hand.
Add the egg whites and knead until the mixture is smooth.
Place the resulting dough in the fridge, covered with cling film, and use after one hour.
Take the dough, roll it out to a thickness of about 5 mm and cut the biscuits into your preferred shape, remembering that half of them should have a hole in the centre.