Prepare Raspberry Mixture: Measure 2 cups of freeze-dried raspberries. In a food processor, crush 1½ cups into a fine powder and chop the remaining ½ cup.

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

Mix Dry Ingredients: Whisk together 2½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt in a medium bowl.

Cream Wet Ingredients: Beat together ½ cup of softened butter and 4 ounces of cream cheese for 2 minutes. Gradually add 1 cup of granulated sugar and beat for another 2 minutes.

Add Egg & Extracts: Mix in 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until combined.

Combine Ingredients: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Incorporate Raspberries: Fold in the raspberry powder and chopped pieces into the dough.

Scoop & Bake: Drop rounded portions of dough onto the baking sheets, bake for 11-13 minutes until edges are set.

Cool Cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Optional Topping: Melt chocolate and drizzle over the cooled cookies.