Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, sift together almond flour, powdered sugar, ground cinnamon, and a pinch of salt.

Beat the egg whites in a separate bowl until soft peaks form.

Gently fold the whipped egg whites into the dry mixture until combined.

On a powdered sugar-dusted surface, roll out the dough to about 1/4 inch thick and use cookie cutters to cut out shapes.

Bake for 10-12 minutes until edges are slightly golden.

Cool the cookies on wire racks for 5 minutes before preparing the icing.

Beat powdered sugar, egg whites, and lemon juice until smooth; spread over cooled cookies.