Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, add combine the almond flour, all purpose flour, baking powder and salt. Be sure to spoon and level the flours into the measuring cups, don't pack it in or scoop from the bag.
Add in all remaining ingredients aside from the jam and use a wooden spoon to mix together.
Use a small or medium cookie scoop to roll into balls (about 1 1/2 tbsp of dough) and place on a baking sheet lined with parchment paper.
Add another piece of parchment paper on top and use a flat bottom cup to press down into a cookie shape. You don't want to press them too much since we'll press down again to get the jam in.
Remove the top piece of parchment and bake the cookies for 9-12 minutes, or until the bottoms are just lightly golden brown.
Remove from the oven and use the bottom of 1 teaspoon and press down about halfway into the center. Fill with 1 tsp of jam of choice, I use Bonne Maman raspberry jam, but you can also use my homemade raspberry chia jam or any jam of choice.
To make the drizzle, whisk together 1 cup of powdered sugar and 1-2 tbsp of milk until creamy. Drizzle over the cookies once cool.