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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.

Gradually add granulated sugar to the creamed mixture, mixing until fully incorporated, then add the egg, vanilla extract, and almond extract if using.

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

Gently fold in the crushed and chopped freeze-dried raspberries until evenly distributed throughout the dough.

Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 11-13 minutes, or until the edges are set but the centers are slightly underbaked.

Once baked, allow the cookies to cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.