Crush the 0.75 oz freeze-dried raspberries into small beads and set aside for the dough. In a large bowl, combine the softened butter, granulated sugar, and fine sea salt. Beat on medium speed for about 2 minutes until the mixture is light and fluffy—this incorporates air into the dough, which creates a more tender cookie. Add the vanilla extract, almond extract, and lemon zest, and mix until fully combined. I like to zest the lemon directly into the creamed butter and sugar because it releases the oils and distributes the flavor more evenly throughout the dough.

Add the all-purpose flour to the creamed mixture from Step 1 and mix on low speed until the dough just begins to clump together—be careful not to overmix, as this can lead to tough cookies. Fold in the crushed freeze-dried raspberries by hand using a spatula or wooden spoon, distributing them evenly throughout the dough. The dough should come together into a cohesive mass without being sticky.

Turn the dough from Step 2 onto a lightly floured work surface and gently knead it 2-3 times to bring it together into a unified mass. Shape it into a rectangular block, then roll it out to 1/4-inch thickness using a rolling pin. Cut the dough into your desired shapes (squares, rectangles, or use cookie cutters), and place them on parchment-lined baking sheets. Using a fork, gently poke the center of each cookie several times to create a subtle texture and prevent puffing during baking. Cover the baking sheets with plastic wrap and refrigerate for at least 30 minutes—chilling firms up the dough so the cookies hold their shape better and develop a more tender crumb when baked.

Preheat your oven to 300°F and allow it to fully come to temperature. Once the dough has chilled for at least 30 minutes, place the baking sheets in the oven and bake for 15-17 minutes, until the cookies are set but still pale—shortbread should have minimal color for the most delicate texture. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, chop the white chocolate baking bars into small, uniform pieces. Place them in a microwave-safe bowl and melt at 50% power in 20-30 second bursts, stirring between each burst until completely smooth and glossy. This lower power prevents the chocolate from scorching or becoming grainy. Once the cookies are fully cooled, drizzle the melted white chocolate over each cookie in your desired pattern—I like to use a fork or small whisk to create thin, elegant drizzles rather than thick coverage. Immediately sprinkle the 0.2 oz crushed freeze-dried raspberries over the chocolate while it's still wet so they adhere nicely. Allow the chocolate to set at room temperature for 20-30 minutes before serving.