To make the dough: Beat the butter and honey, then beat in the egg. Stir in the baking soda, salt, spices, and almond flour, mixing well. Add the all-purpose flour gradually, enough to make a soft dough. Wrap the dough and chill in the refrigerator for 1 hour., Preheat the oven to 350°F, and line two baking sheets with parchment., On a floured surface, roll the dough 1/8" thick. Cut out rounds with a 2 1/2" cookie cutter. Place a generous teaspoon of jam on half the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, then crimping them with a fork. Place on the prepared baking sheet., Bake for 15 to 18 minutes, until just barely colored at the edges. Remove from the oven and cool on a rack., To make the glaze: Mix together the confectioners’ sugar and lemon juice. Drizzle over the cooled cookies., Store cool and dry in an airtight container for up to 3 weeks.