Prepare the apple jam by chopping or blending the apple, then simmering it with sugar and cinnamon powder over medium-low heat until reduced. Let it cool.

For the streusel, mix flour, almond flour, baking powder, and sugar in a bowl. Add cold butter and cut it into small pieces using a scraper.

Add egg and vanilla extract to the streusel mixture and mix quickly until crumbly. Refrigerate until ready to use.

For the cookie dough, cream softened butter and sugar together. Add egg and vanilla extract, mixing well.

Sift flour and almond flour into the cookie dough mixture and combine until crumbly. Form into a dough and refrigerate for 30 minutes.

Roll out the dough to 0.3cm thickness and cut into circles using a cookie cutter. Place the circles into a muffin pan.

Add 1 tsp of apple jam to the center of each cookie base and top with 1 tbsp of streusel, pressing gently to flatten.