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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