Crush 1.5 cups of freeze-dried raspberries into a fine powder and set aside. Chop the remaining 0.5 cup for later use.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Whisk together all-purpose flour, baking powder, and salt in a medium bowl.

In a large mixing bowl, beat softened butter and cream cheese until light and fluffy. Gradually add sugar and beat until creamy.

Add the egg, vanilla extract, and almond extract to the creamy mixture and mix gently.

Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms. Fold in coarsely chopped raspberries.

Drop rounded balls of dough onto the lined baking sheets, leaving space between each cookie.

Bake for 11-13 minutes until the edges are set and the centers appear underbaked.

Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.

Optional: Drizzle melted chocolate over cooled cookies and sprinkle with raspberry powder.