Mix together 100g plain flour, 75g ground almonds and 75g caster sugar in a mixing bowl. Rub in 100g vegan butter with your finger tips (or in a food processor) until you have the consistency of breadcrumbs.
Stir in a 9g pot of freeze dried raspberries and 1 tsp vanilla extract.
Knead together gently in the bowl with your hands until the mixture forms a soft dough.
Wrap in cling film and place in the freezer for 30 minutes.
Line two baking trays with greaseproof baking paper.
Dust a work surface with plain flour then roll out the dough and cut out heart shapes with a biscuit cutter.
Place on the prepared baking trays and chill in the fridge for a further 30 minutes. This helps them to keep their shape.
Pre-heat the oven to 170°C/150°C fan/gas mark 3.
Before baking prick each biscuit with a fork.
Bake for 20 minutes until lightly golden.
Remove and allow to cool completely on a wire rack.