Place 20 grams of freeze-dried raspberries in a plastic bag. Lightly tap the bag with rolling pin until the freeze-dried berries are broken up into the size of small beads. You don't want to turn the berries into a powder. Set the berries aside.

Place the sugar, butter, salt, vanilla extract, and almond extract in the bowl of a stand mixer. With the paddle attachment mix on medium speed until the mixture is smooth about 2 minutes. Stop the mixer, scrape the sides and bottom of the bowl.

Add all of the flour at once, turn the mixer to low speed and mix until all the flour is mixed in and the dough starts to form small clumps.

Add the freeze-dried raspberries and mix on low speed until the berries are barely mixed into the dough. The dough will be marbled red and white with visible bits of freeze-dried berries.

Turn the cookie dough out onto a lightly floured surface. You can also use a large piece of parchment paper or Silpat.

Use your hands to knead the dough until it comes together and then shape it into a rectangle. Cut the dough in half and set aside one piece.

Lightly flour the work surface and roll out the dough to 1/4-inch thickness. Lightly flour the top of the dough if the rolling pin sticks.

Use a 2-inch or 3-inch heart-shaped or round cookie cutter to cut out the cookies.

Reroll the cookie dough and continue to cut out cookies until most of the dough has been used. You might have a small piece left over.

Prick the center of the cutouts with a fork, then place them on parchment lined baking sheet or cutting board and refrigerate for 30 minutes. If refrigerating overnight, cover the cookies with plastic wrap to keep them from drying out.

When ready to bake the cookies preheat the oven to 300°F and line a half baking sheet with parchment paper.
 Place 12 cookies on the baking sheet.

Bake the cookies for 15-17 minutes. The bottom of the cookies will be lightly golden brown. Take the cookies out of the oven and allow them to cool for about 5 minutes on the baking sheet before moving them to a wire cooling rack to completely cool.

Break or chop the chocolate bar into small pieces. Place them in a microwave safe bowl. Microwave the chocolate at 50% power for 30 seconds. Remove the bowl from the microwave and stir the chocolate with a spatula. Microwave the chocolate for 15 second intervals stirring after each interval until 80% of the chocolate is melted and it is smooth.

Note: White chocolate burns more easily than dark chocolate so be careful not to burn it.

Place the cookies on a piece of parchment paper. Scrape the chocolate into a piping bag (or a quart size freezer bag). Cut a small piece off the end and drizzle the chocolate over the cookies.

The cookies can be stored without the white chocolate glaze at room temperature in an airtight container for up to 10 days. With the white chocolate glaze the cookies can be stored for up to 5 days.