Pre-heat your oven to 325 degrees and line a large baking sheet with parchment paper. 

Combine the almond flour, arrowroot flour, salt, cinnamon, and cloves in a bowl. Whisk well to aerate and combine, breaking up any clumps of almond flour. Add the minced candied ginger and mix until it looks evenly distributed throughout the dry ingredients.

In a separate smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla until combined. Add the wet ingredients to the dry, then stir until the dough comes together into a cohesive mixture. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more. 

Using a small 0.5-ounce cookie scoop or a tablespoon measuring spoon, scoop out level portions of the dough. Roll the dough into a ball with your hands then place on the lined baking sheet. Repeat with the remaining dough, making sure to leave 1 to 1 1/2 inches in between each. 

Fill a small bowl with cold water. Dip your pointer finger into the water, then make an indention in the the center of each cookie, making sure not to press all the way down to the bottom. The water will help keep the dough keep from sticking to your finger. Repeat with the remaining cookies. Using a small spoon or 1/2 teaspoon measure, fill the indentions to the top with the orange marmalade. 

Bake the cookies in the preheated oven for 18-22 minutes or until the edges and bottoms are just beginning to turn golden brown and the cookies are just set/dry to the touch. Allow the cookies to cool completely on the baking sheet. Makes approximately 28 small cookies.

Store leftovers in an airtight container for up to 3-4 days.