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Blend dried fruits, then transfer to kitchen maschine. Add sugar, then almonds, then OBW. (💡 Since your already blending, I think you'd be able to get away with just blending in whole shelled almonds with the fruit.) Roll out onto wafer and let dry overnight.
Traditionally, you'd use a cookie cutter to make them into shapes, but you lose some of the expensive dough and it tends to mess up the shape, so I'd just cut them into diamonds. Like this you can also have a wafer on top, though I'm not sure that's necessary with the royal icing.
For the glaçe royale, 150 gr powdered sugar, 1 egg white, 1 dash or lemon juice. Blend. While working with the icing, keep the main stash of icing covered under a wet cloth lest it dries out. Use a piping bag or bottle to decorate the surface.
To make it more Japanese and winter-y, I think you can easily substitute candied kaki for the melon. The ginger is important, it keeps things interesting, and the orange (or lemon) adds a good backdrop.
With kaki, I'd use hazelnut flour, candied mandarins and dried roses (and a bay leaf for lift).