Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and almond extract.
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the freeze-dried raspberries and chopped almonds.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For thicker cookies, chill the dough prior to scooping. Use a small cookie scoop for uniform shapes.