Preheat the oven to 350 degrees fahrenheit.
Whisk together the flour, baking soda, salt, baking powder.
In another small bowl, combine the lemon zest and sugars.
In a stand mixer fitted with a paddle attachment, combine the butter, oil, and zest + sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
Add the jam, lemon juice, almond, vanilla extract, and the egg and mix until incorporated.
Pour in the dry ingredients and mix until just combined.
Using a large cookie scoop (like this one that makes 3.5" cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper. Place your index and middle finger in the middle of each cookie to make a large well.
Combine the crumb topping ingredients until the mixture sticks together in clumps and is grainy using a pastry cutter or two forks.
Place about 2 tbsp of crumb topping in each cookie well you made.
Place cookies in the fridge for 30 minutes to chill.
Bake in the preheated oven for 10-12 minutes.
Meanwhile, make the glaze by whisking the powdered sugar, lemon juice, and almond extract together.
Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove to a wire rack.
Once the cookies are fully cool, drizzle the glaze on top and sprinkle with additional freeze dried raspberries.
Store in an airtight container for 3-5 days although they won't last that long!