Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

In a large mixing bowl, using a hand or stand mixer, cream the salted butter, white granulated sugar, and brown sugar until well combined.

Mix in the large egg and almond extract until smooth.

Slowly mix in the flour until a smooth dough forms. Do not over mix.

Pour in the white chocolate chips and mix well.

Gently and carefully fold in the frozen raspberries. I do not recommend using a hand or stand mixer unless you want colored cookies as the raspberries tend to get broken with a mixer. Simply use a mixing spoon and carefully fold them in.

Scoop the cookie dough into balls using a 1 ½ Tablespoon cookie scoop and place on the prepared baking sheet, with 1 ½ inches between each cookie and the sides of the pan.

Bake for 14-17 minutes or until just golden brown on the edges.

Cool for 5 minutes before moving to a cooling rack or serving warm.