Begin by crushing 1½ cups of freeze-dried raspberries into a fine powder using a food processor or rolling pin. Set aside the powder for mixing later. Coarsely chop the remaining ½ cup of freeze-dried raspberries to preserve texture.

Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined.

In a large mixing bowl, beat ½ cup of softened unsalted butter and 4 ounces of cream cheese together until light and fluffy, approximately 2-3 minutes. Gradually add 1 cup of granulated sugar and mix until creamy.

Beat in 1 large room-temperature egg, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract into the butter and cream cheese mixture.

Gradually add the flour mixture to the wet ingredients on low speed until a soft dough forms.

Gently fold in both the raspberry powder and the chopped freeze-dried raspberries.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each mound.

Place the baking sheets in the preheated oven and bake for 11-13 minutes, until the edges are set.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.

For an extra touch, melt semi-sweet or white chocolate and drizzle it over the cooled cookies. Garnish with extra raspberry powder.