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Preheat oven to 350°F.
Bring cream, sugar and butter to a boil in a medium saucepan over medium-high heat. Continue to cook until the mixture begins to brown and thickens a bit, about 8-10 minutes. It’s ok for the mixture to get brown specks but be careful not to burn it.
Once cooked and thick, add in marmalade and vanilla extract. Stir to combine and pour the warm mixture into the large mixing bowl with flour and almonds. Stir to combine.
With a scoop or spoon, drop cookies onto a parchment-lined baking sheet. Be sure to leave plenty of room on the baking sheet as the cookies will spread. Bake for 15 minutes or until deep golden brown.