Ground almonds give this puffy summer dessert a nutty flavor. If you prefer, make it with all blueberries or all raspberries.
Heat oven to 375°F. Coat a 10-inch shallow baking dish with nonstick spray. In small bowl, combine melted butter and vanilla and almond extracts. In food processor, combine sugar, almonds and flour; process until almonds are finely ground.
In large bowl, with electric mixer on high speed, beat egg whites and salt until stiff, moist peaks form. Whisk in flour mixture, then butter mixture, just until blended. Spread into prepared pan. Sprinkle top with blueberries and raspberries.
Bake in 375°F oven for 30 minutes or until golden and toothpick inserted in center comes out clean. Serve warm or at room temperature.