Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, baking powder, and salt together. Set aside. In a mixer bowl, cream butter and Gentle Sweet together for 2 minutes. Add vanilla and egg. Mix well. Add dry ingredients to wet ingredients in mixer bowl. Mix for 3 minutes. Shape dough into 1 inch balls. Place on parchment sheet covered baking sheet. Flatten each cookie ball until it is 1/2 inch thick. Press an indention in the center of each cookie. Bake for 8-10 minutes or until lightly browned. Remove cookies from the oven. Press indentation again. Cool completely. Fill each indentation with jelly. Melt chocolate and drizzle over each cookie. Store in the refrigerator. 30 cookies.