Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In the bowl of an electric mixer, beat together the butter and powdered sugar for 2 minutes until light and fluffy. Next add in the vanilla extract, orange zest, cardamom, cinnamon and mix again until well combined, about 30 seconds.

Finally add in the dry ingredients: almond flour, walnuts, coconut flour and salt; mix on medium speed until well combined. Let the dough sit for 5-10 minutes while you clean up a bit. This is an important step as it allows the dough to thicken up so that you can roll it easily into dough balls.

Use a small cookie scoop to grab 1 tablespoon of dough and then use your hands to roll the dough into a ball. Place on the prepared cookie sheet, about 2 inches apart. Bake for 9-12 minutes until the edges just start to turn golden brown. Cool cookies for 5 minutes on the cookie sheet then transfer to a wire rack. Repeat with remaining dough.

Once cookies have cooled completely, add ½ cup powdered sugar to a medium bowl. Roll each cookie ball in the powdered sugar, then place back on a wire rack. Store cookies in an airtight container for up to 5 days. Makes about 24 (2 dozen) cookies.