In a small skillet set over medium-low heat, melt butter. Add cardamom, cinnamon, nutmeg, allspice, cloves, and ginger and cook for 15 seconds, whisking constantly.
Pour butter mixture into a large mixing bowl and stir in molasses and brown sugar until combined. Set aside and allow to cool completely.
Add flour, almonds, orange peel, baking soda, and salt to the bowl of a food processor and process (using pulse method) until mixture is finely ground.
Whisk the egg into cooled butter mixture then whisk in flour mixture just until incorporated. Shape the dough into a disk, wrap with plastic wrap, and refrigerate until dough is firm, about 2 hours minimum.
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Using a small cookie scoop, scoop the dough and then roll to form balls. Arrange on prepared baking sheets 1 inch apart.
Bake in the preheated oven for about 10 minutes or until just set and the edges are lightly golden. Let cookies cool a few minutes then roll in confectioners' sugar while they're still warm. Set on a wire rack and cool completely. When completely cool, roll again in confectioners' sugar.
Allow cookies to cool completely before rolling in confectioners' sugar.