Mix flour, almonds and starch. Wash the orange hot, dab dry and finely grate the peel. Squeeze half of it and measure about 1 tbsp. juice. Cream butter, 120 g sugar and 1⁄2 TL salt with the whisks of the mixer.
Stir in orange juice and zest. Knead in flour mixture. Halve the dough, form each half into a roll of approx. 15 cm (approx. 5 cm Ø).
Mix 4 tablespoons sugar with 1 teaspoon cinnamon. Roll the dough rolls in half of the cinnamon sugar and press it down a little bit. Wrap rolls in cling film and chill for about 1 hour.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Cut dough rolls into slices of approx. 1⁄2 cm width and place them on the baking trays.
Bake orange thalers in a hot oven for 10-12 minutes. Then make a hole in the middle of the still hot biscuits with a punched spout (7 mm Ø). Leave to cool on the tray. Roll the cookie edges in the remaining cinnamon sugar again.
The thalers stay in tin cans between parchment paper for 3-4 weeks.