Chop dried fruit very finely. Mix with 3 tbsp. apple juice.
Whisk butter, sugar, ginger, clove and 1⁄2 teaspoon salt with the whisks of the mixer until creamy. Stir in egg. Stir in 400 g flour briefly. Add fruits. Knead quickly with lightly floured hands to a smooth dough.
Shape into a flat brick, cover and chill for about 2 hours.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough (put the other half back in the fridge). Roll out to a thickness of about 5 mm on a floured work surface.
Cut out stars (à approx. 5 cm), knead the dough remains briefly together again, roll out and cut out. Place the stars on the trays. Bake in a hot oven for 13-15 minutes. Remove from the oven, allow to cool briefly on the baking tray, then pull onto a cake rack using the baking paper.
Let it cool down. Prepare the second half of the dough in the same way.
Mix icing sugar with ground cinnamon and about 3 tbsp. apple juice to a thick icing. Spread it over the stars and let it dry.