Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 0 cm thickness. Using a 1- 0.75 to 5 cm round cookie cutter cut dough. Spread about quarter tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tablespoon. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72.