Preparation Steps

• Brown the butter: In a small saucepan over medium heat, melt the butter and cook, swirling, until the milk solids turn golden and it smells nutty, 4 to 6 minutes. Scrape into a bowl and cool until just warm to the touch.
• Line two baking sheets with parchment and preheat the oven to 340°F (171°C).
• Whisk the dry ingredients: In a large bowl combine almond flour, tapioca starch, salt, and orange zest until evenly dispersed.
• Mix the wet ingredients: In a medium bowl whisk the cooled brown butter with maple syrup and vanilla until glossy. Pour over the dry mixture and stir with a spatula until a soft dough forms. If the dough feels sticky, let it rest 5 minutes to hydrate.
• Chill briefly: Cover and refrigerate the dough for 15 minutes to make shaping easier.
• Make the coating: Stir the turbinado sugar, cinnamon, and cardamom together in a shallow dish.
• Portion and coat: Scoop level tablespoon portions (about 20), roll into smooth balls, then roll each ball in the spiced sugar. Arrange on the prepared sheets, spacing about 1½ inches apart.
• First bake: Bake for 7 minutes to set the shape without browning.
• Create wells and fill: Remove the sheets from the oven. Using your thumb or the rounded back of a 1/2-teaspoon measure (dip it in the sugar to prevent sticking), press a shallow well into the center of each cookie. Spoon a heaping 1/2 teaspoon of warmed apple butter into each indentation.
• Finish bake: Return to the oven and bake 7 to 9 minutes more, until the edges are set and the undersides are just turning golden. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.