Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a mixing bowl, combine 100g of room temperature butter and 100g of sugar. Beat until light and fluffy.
Step 3: Crack in 1 egg and mix until fully incorporated.
Step 4: In a separate bowl, whisk together 175g of flour, a pinch of salt, and 2 tablespoons of raspberry powder. Gradually add to the wet mixture, mixing until just combined.
Step 5: Gently fold in 20g of chopped white chocolate and 30g of chopped almonds.
Step 6: Using a cookie scoop, portion out the dough onto a lined baking sheet.
Step 7: Sprinkle a little extra raspberry powder on top of each cookie.
Step 8: Bake for 10-12 minutes until edges are lightly golden.
Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
