Sift 175g (6oz) plain flour into a mixing bowl. Rub in 100g (3½oz) butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) ground almonds, 1 tbsp caster sugar and ¼ tsp ground cinnamon.
Make a well in the centre and drop in one egg yolk and 2 tbsp cold water. Mix to a dough adding a little extra water if required. Lightly knead then wrap and chill in the refrigerator while making the the filling.
To make the filling place 300g (10½oz) cranberries in a saucepan with75g (3oz) of muscovado sugar. Wash the orange under hot water and pat dry. Grate the zest and add to the pan. Squeeze the juice.
Mix 2tsp cornflour with a little of the orange juice and set aside. Add the remaining juice to the pan. Cook the cranberries over a medium heat for about 5 minutes until all the sugar has dissolved and the cranberries are very soft.
Stir in the cornflour mixture and cook for another minute until thickened. Remove from the heat and set aside too cool.
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Meanwhile, roll out the pastry about 1.5mm (⅛in) thick on a lightly floured work surface. Using an 8.5cm (3½cm) round cutter cut out circles of pastry and use to line the holes of a bun tray, re-rolling pastry as required. Spoon the cranberry filling into the pastry cases.
Roll out 175g (6oz) marzipan a little thicker than the pastry and cut out 5cm(2in) stars that fit the top of the pastry cases and place on top of the cranberry filling.
Lightly beat one egg white until frothy and brush the tops of the marzipan stars with egg white. sprinkle with a little caster sugar and bake for 12-15 minutes until golden brown.
Allow to cool slightly in the tin before transferring to a wire rack to cool completely.