Preheat your oven to 180°C (350°F). Line one or two baking sheets with parchment paper and set aside.

In a food processor, add almonds and water and blend until smooth.

Transfer the almond paste to a medium mixing bowl and add flour, a pinch of sea salt and coconut sugar if using. Using a spatula or a wooden spoon mix. When it becomes hard to mix with the spoon, knead it with your hands until it forms a dough. Add more flour if needed. The dough should be firm yet malleable.

On a clean surface, spread some flour (to avoid sticking) and place your dough. Using a rolling pin, roll your dough into a circular or rectangular shape about 1/4 inch thick.

Using a cookie cutter, stamp the cookies and use a floured spatula (or butter knife) to transfer each cookie to your baking sheet. Before baking, dock the cookies with a fork or a toothpick to prevent any rising.

Bake the cookies for about 10 to 15 minutes or until the edges begin to slightly brown. Once baked, place on a cooling rack and set aside.

To make the royal icing, place your aquafaba in a mixing bowl and whisk until white and frothy. Add powdered sugar and continue whisking. If it's too hard to mix or the paste isn't coming together, add a teaspoon of aquafaba at a time until you get a thick but spreadable consistency.

To make the sparkly sugar, in a clean mixing bowl add your luster dust powder along with granulated sugar and mix until the sugar is coated and sparkly. Set aside.

Once your cookies reach room temperature, you can start decorating them. With a teaspoon, scoop some of the royal icings and place it in the center of your cookie. With the back of your spoon drag it on the cookie leaving about 1/4 inch to the edges.

Using a toothpick or a needle, swirl the icing over the cookies making sure there are no air bubbles left. Once you are happy with your frosting, take a teaspoon of your sparkly sugar and sprinkle on top of the cookie. Gently shake to get rid of excess sugar and place on a cooling rack to harden.