Preheat the oven to 350 degrees F/ 180 degrees C.
Place the almond flour in a bowl, then add the spices. Using a whisk, combine the spices with the flour until well combined. Set aside.
1 ½ cups blanched almond flour, ¼ teaspoon salt, ¼ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves
Place the egg, dates, almond butter, and softened butter in a blender. Blend until you get a sticky brown paste. Transfer into a bowl.
1 egg, 1 cup packed Medjool dates, pitted, ½ cup creamy almond butter, 3 tablespoons butter, softened
Combine the almond flour-spice mix with the brown paste. First, use a (wooden) spoon. Then, continue to use your hands until you get a solid ball of dough.
Take a large baking sheet and cover it with parchment paper.
Scoop up a tablespoon of the dough. Roll into a smooth, small ball and place it on the prepared sheet. Repeat with the rest of the mixture. Ensure they're spaced well apart.
Use the back of a teaspoon measure to press gently in the center of each cookie dough ball to form a small dent. Note that the sides of the cookies might crack slightly as you press down, and that's fine. Any large cracks in the sides can be pinched together.
Fill them up with a teaspoon of jam. They are ready to pop into the oven.
Fig Preserve or Raspberry or berry jam, unsweetened
Bake in the oven for 15 to 20 minutes or until golden brown, and the jelly is solid at the top.
Take out of the oven and allow to cool for about 5 to 10 minutes. Enjoy!