I recently got a copy of Nadiya Bakes by Nadiya Hussein and the first recipe I decided to try from the book was the "Raspberry Amaretti Cookies." They are amaretti with freeze-dried raspberry powder in the batter, and a whole fresh or freeze-dried raspberry tucked inside.
The recipe is straightforward. You beat egg whites until stiff; fold in sugar; and incorporate almond flour, ground freeze-dried raspberries, and almond extract. I used a #30 scoop to portion out the dough and got 22 cookies from a batch, very close to the stated yield of 20. I wanted my amaretti to have a longer shelf life, so I wrapped each portion of batter around a freeze-dried raspberry (if you use fresh fruit, the cookies should be eaten "straightaway") before coating each cookie in powdered sugar.
Even without using fresh fruit, this dainty cookie packed a lot of flavor. And somehow the fact that it's pink made it extra adorable. I would be happy to bake these again.