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Mix dry ingredients well. Add fats, mix well. Add aquafaba, mix. Wrap and let rest overnight in the fridge. Divide into 12g chunks, shape, bake at 160C for 12 minutes, until cookies start getting firm. Decorate with jam and almonds.
Mix dry ingredients well, then add Alsan and work until homogenous. Fold in aquafaba and vanilla paste. Wrap in foil and let rest in a fridge overnight. Divide dough into 8g chunks, then shape: roll into a compact ball first, then into a cylinder, and finally bend into desired shape. Bake at 160C for 11 minutes, until rolls just start getting golden. Let cool completely, then roll in sugar mixture.
Mix dry dough ingredients, then work in Alsan until homogenous. Let rest in the fridge for at least several hours. Roll into 3mm thin sheet. Cut out circles. Bake at 160C for 10 minutes. Let cool completely. Whip icing ingredients into a smooth, dense, viscous consistency. Apply a small amount of icing on the top side of half the cookies. Let dry overnight until the icing is no longer tacky. Whip filling ingredients together and cool down for about 30 minutes in a fridge. Stick cookies together carefully using a small amount of the filling.