Melt butter, coconut oil, syrup and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.

Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.

Tip out and kneed slightly and form into a log - it will still be a bit soft. Wrap in plastic and chill overnight.

When ready to bake, preheat oven to 350F/180C.

Re-shape the log of cookie dough if needed and cut it into thin slices and place on a lined baking sheet with some space in between to allow for a little spreading.

Bake for around 10 minutes, watching them in the last few minutes as they can burn. They should just be starting to darken a little, look relatively dry but will still be soft to touch

Cool on a cooling rack and store in a sealed container.