Preheat the oven to 300 degrees F, move your rack to the bottom of the oven and do not turn on the fan.
Beat your aquafaba until stiff peaks form. This will take roughly 5 minutes. Then sift in the powdered sugar and mix until combined. Reserve a heaping 2 tablespoons of the mixture to use to frost the cookies.
Then to the aquafaba mixture, add in remianing ingredients and beat to mix. You should get a dough forming that is stiff but pliable. If it is too wet add in some more almond flour. I find working with your hands to get the dough to come together helpful.
Turn onto a silicone baking matt or floured surface. Roll out to about ⅓ of an inch and then use your star cutter to cut out the cookies. A 3 inch star works best but I also like to make different sizes. Roll the leftover dough back into a ball and roll out again to cut out more cookies. Continue this process until no dough is left. Place onto a baking sheet.
Use a pastry brush to paint on the reserved aquafaba mixture to each cookie to form a thin layer of frosting.
Bake at 300 degrees for 15-20 minutes. Then let the cookies cool completely. Store in a dry air-tight container for up to 2 weeks.