Almond Cookies

1. Cream together your butter and light brown sugar. Add in your maple syrup, almond extract and vanilla extract. Beat together for 2-3 minutes or until light and fluffy.
2. In another bowl, combine plain flour, baking soda and salt. Then, combine your wet ingredients with the dry. If you feel like you're cookie dough is too wet to handle, add in around 1tbsp more flour.
3. Transfer your cookie dough onto a generously floured work surface. Sprinkle a little more flour over your cookie dough and the rolling pin. Roll out your cookies dough to 1/4 inch thickness.
4. Using heart shaped cookie cutters, cut out as many cookies as you can. Using your hand or a floured spatula, gently transfer your cookies onto your pre-lined baking tray. Bring the cookie dough back together, re-roll and cut out some more cookies, repeat this process until you have no cookie dough left.
5. Transfer your baking tray into the fridge for 2-3 hours.
6. Preheat your oven to 180C/160C fan.
7. Remove your cookies from the fridge and bake for 10-12 minutes. *see notes
8. Allow to cool on the baking tray for 5 minutes, then transfer them onto a wired cooling rack to cool completely.

Raspberry Icing

1. Add your freeze-dried raspberries into a blender, and pulse into a powder. (They'll be little seeds that won't fully blend but don't worry!)
2. In a bowl, combine icing sugar with water. You're icing sugar should be slightly thick, to check just dollop a little over one of your cookies to check if it's thick enough. If it isn't add in a little more icing sugar.
3. Pour half of the icing sugar into another bowl.
4. Sieve your freeze dried raspberry powder into one of the bowls, mix and add around 1 tbsp of water to loosen up the mixture. This half of the icing should have a similar consistency to the plain one.
5. Using a spoon, drizzle/marble a little bit of your raspberry icing over the plain icing between every 2-3 cookie dip.
6. Place on a wired rack and allow icing to set.
7. Enjoy!