Begin by crushing 1½ cups of freeze-dried raspberries into a fine powder using a food processor or blender. Coarsely chop ½ cup of freeze-dried raspberries for texture.

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

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

In a large mixing bowl, beat together ½ cup of softened butter and ½ cup of softened cream cheese for about 2 minutes until light and fluffy.

Add 1 cup of granulated sugar and beat for another 2 minutes. Mix in 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract.

Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms.

Fold in both the raspberry powder and chopped freeze-dried raspberries into the cookie dough using a spatula.

Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 11-13 minutes until the cookie edges are set and centers look slightly underbaked.

Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.

For optional topping, drizzle melted chocolate over cooled cookies and sprinkle additional raspberry powder for decoration.