Preheat oven to 350 °F. Spread almonds in a pie pan and toast, stirring occasionally, until fragrant, 5 to 8 minutes. Finely chop and set aside. Reduce oven temperature to 220 °.
Line a large baking sheet with parchment paper; set aside.
Place egg whites in a large bowl. Place bowl in a larger bowl of hot water and stir until whites are lukewarm. Remove from water and add cream of tartar and salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in 2/3 cup sugar. Add vanilla and almond extracts and beat until meringue is glossy and stiff, 2 to 3 minutes. Using a rubber spatula, fold in reserved almonds and remaining 2 tablespoons sugar.
Spoon meringue into a large pastry bag fitted with a 1/2-inch plain or open-star tip. Pipe eight 3-inch round disks onto the prepared baking sheet, then pipe a two-layer rim around the edge of each disk. (Alternatively, drop 8 mounds of meringue, evenly spaced onto the prepared baking sheet. With the back of a spoon, form the meringue into 8 nests about 3 inches in diameter.)
Bake meringues for about 2 hours, or until crisp and firm. Remove meringues from baking sheet while still warm and cool on a wire rack.
To serve, place meringues on dessert plates and fill with Lime Curd. Top with berries and garnish with mint. Surround with Raspberry Sauce.
Make Ahead Tip: Prepare through Step 5. The meringues will keep in an airtight container for up to 2 weeks.
To pipe perfect baskets, first use a 3-inch round cookie cutter or glass to draw circles on the parchment paper, then turn it over. The lines will show through.