Prepare the corn husks by rinsing them and removing the silk. Soak the husks in warm water for at least 2 hours until they soften.
Place 1/2 cup of almonds in a food processor or blender and process until finely ground. Set aside. Heat oil in a 1 1/2-quart saucepan over medium heat. Cook onion and garlic for about 8 minutes, stirring frequently, until onion is tender. Add tomato sauce, paprika, red chile, and red pepper. Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly. Finally, mix in the ground almonds.
Combine 1/2 cup of the sauce with turkey, slivered almonds, raisins, bell pepper, and green chiles in a medium bowl. Set mixture aside while saving the remaining sauce for later.
Preheat your oven to 350°F and lightly grease a 10-inch springform pan. In a large bowl, use an electric mixer on low speed to thoroughly blend all dough ingredients, remembering to scrape the bowl. Increase the speed to medium and beat for 1 minute until well combined.
After draining the corn husks, gently pat them dry. Use the husks to line the pan, making sure to extend the pointed ends over the side of the pan. Spread half of the dough over the husks on the bottom of the pan, then top it with the turkey mixture. Finally, spread the remaining dough over the turkey mixture up to the edge of the pan. Cover the top of the pan with a 15-inch piece of heavy-duty foil, shaping it down over the side of the pan so that the pointed ends of the corn husks bend against the outside of the pan.
Bake for around 1 1/2 hours until the dough is firm and slightly dried out. Gently remove the side of the pan, and serve the tamale pie with the extra warm sauce and sour cream on the side.