Preheat the oven to 340°F.

Beat the butter and powdered sugar using a mixer for 5-7 minutes. Sift in the gluten-free all-purpose flour, add the vanilla, and mix for 2 minutes. Add almond flour and knead into a ball with your hands. Wrap in plastic wrap and put in the fridge for about 45 minutes.

Divide the dough into 3 portions and roll out one at a time to about ⅓ inch thick, dusting your work surface with flour if necessary. Keep the rest of the dough in the refrigerator. Cut out star shapes with a cookie cutter and place on a baking sheet lined with parchment paper. Sprinkle a few cookies with granulated sugar. Bake for 15 minutes. Cool on a wire rack.

Prepare the icing. Mix powdered sugar with 1 tablespoon of orange juice. Stir thoroughly and add lemon juice, stirring to make the icing properly combined and thick. Decorate approximately half of the cookies, omitting those that have been sprinkled with sugar.