Almond Raspberry Cookies

Time: 25 min  Makes: about 22

Ingredients

• 20 g freeze-dried raspberries, roughly chopped
• 2 cups all-purpose flour
• ½ cup almond flour
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp almond extract
• ½ tsp vanilla

For topping (optional)
• Sliced almonds

Method

1. Heat oven to 175°C. Line a tray.

2. Whisk flours, baking powder and salt.

3. Beat butter and sugar until light. Add egg and extracts.

4. Mix in dry ingredients, then fold in raspberries.

5. Shape into balls, place on the tray and press lightly. Add almonds if using.

6. Bake 12–14 minutes until lightly golden at the edges.

Notes

• The berries soften slightly while keeping bright pockets of flavour.