Make a shortcrust pastry from the flour, egg, sugar, butter, salt, cocoa and the almonds, shape into a ball and let it rest in the refrigerator in cling film for about 2 hours.
Then roll out approx. 3 mm thick and cut out thalers approx. 4 cm wide in diameter. These are baked in a preheated oven at approx. 180 ° C top / bottom heat for 10 - 12 minutes.
Let thalers cool on a rack.
Set aside a tablespoon full of the ground pistachios (they are used for decoration).
Knead the marzipan mixture with the powdered sugar and the remaining pistachios and also cut out talers.
Dissolve the nougat in a water bath and assemble the talers as follows:
A biscuit, then a dollop of nougat, a marzipan thaler, another dollop of nougat and then another biscuit. Let thalers solidify.
Melt the couverture in a water bath, fill it in a freezer bag, cut off a small corner and use it to decorate the thalers, line by line. Scatter the rest of the pistachios and let them dry.
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