Chestnuts – Thalers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg whites
- 250 g powdered suar
- 1 packet vanilla sugar
- 1 teaspoon, leveled cinnamon
- 1 pinch (s) cardamom
- 350 g almond (s), round
- 100 g chestnuts, cooked (chestnuts, preserves)
- 60 g flour
- 1 teaspoon orange peel
- 2 ¾ teaspoons cocoa powder
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until they are hard to cut, sieve the powdered sugar and fold in a tablespoon at a time. Set aside about 4 large tablespoons of the mixture.
- Fold the vanilla sugar, cinnamon, cardamom and enough almonds into the egg whites so that the dough hardly sticks (can be a little more than 400 g almonds). Puree the chestnuts and knead into the dough with the flour, orange peel and 1 teaspoon cocoa powder. Form 4 rolls approx. 1 euro in diameter, wrap in cling film and place in the refrigerator for approx. 2 hours.
- Preheat the oven to 130 ° C (convection 100 ° C).
- Cut approx. 1 cm thick slices from the rolls, shape them and place on a baking sheet lined with baking paper.
- Remove approx. 2 teaspoons of the egg whites (meringue) that have been set aside and mix with the rest of the cocoa powder. Put the light meringue mass on the thalers, place a drop of cocoa meringue in the middle and draw a star with a wooden stick.
- Bake on the middle rack for approx. 15 minutes, then reduce the temperature to 100 ° C (fan oven 80 ° C) and bake for another 15 minutes.
- Makes me about 2 baking trays full.
- The thalers taste best when they have been through for a few days. The chestnuts keep them moist and soft inside.
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