Making them is also easy:
Mix the almonds, icing sugar, vanilla sugar and cinnamon together, then add the water and lemon juice and work into a dough. Let it rest in the fridge for an hour. Then roll out the dough on a floured work surface to about 1 cm thick. If it sticks, just add a little more flour. Use a biscuit cutter to cut out the cinnamon stars and spread them out on a baking sheet lined with baking paper. Bake the biscuits at 180 degrees for about 8-10 minutes until the edges turn a light brown colour. The stars will still be soft, but they will become firmer once they have cooled down. For the glaze, simply mix the icing sugar with the lemon juice to form a smooth mixture. The icing should be relatively thick – just keep adding lemon juice until the right consistency is reached. Once the cookies are cold, brushed on the glaze. As soon as the icing is no longer sticky, you can pack the cinnamon stars in a tin or, of course, serve them immediately on a plate.