Summary

Ingredients

• 3 egg whites
• 250 g powdered suar
• 1 point vanilla sugar
• 1 teaspoon cinnamon
• 1 pinch (s) ground cardamom
• 400 g almond (s), round
• 100 g chestnut (s), cooked
• 60 g flour
• 1 orange (s), grated peel, untreated
• 1 teaspoon cocoa powder
• 0.5 teaspoon ½ cocoa powder for decoration

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Instructions

1. Beat the egg whites until stiff. Gradually stir in the powdered sugar. Set aside 4 tablespoon of the mixture. Stir in the vanilla sugar, cinnamon, cardamom and ground almonds.
2. Puree the chestnuts and add to the egg white and almond mixture with the flour and cocoa and knead everything into a dough.
3. Shape the dough into 4 rolls with a diameter of 2.5 cm and wrap them in cling film. Put in the fridge for 2 hours.
4. Preheat the oven to 130 ° C. The rolls in 1 cm. cut thick slices. Shape a little with your hands, round and place on an oven tray lined with baking paper.
5. Take 2 teaspoons of the white meringue and mix with 1/2 teaspoon cocoa.
6. First brush the biscuits with the white meringue. Then use a toothpick to put a drop of cocoa meringue in the middle of the biscuits and decorate in a spiral shape, d. H. pull with the toothpick.
7. Put the biscuits in the oven and bake at 130 ° C for about 15 minutes.
8. Then switch the temperature down to 100 ° C and bake for another 12-15 minutes.