Grind the almond kernels very finely in the almond mill. Warm the egg white in a warm water bath. Cream butter, vanillin sugar and sugar. Add egg white and stir in. Add orange zest.
Sift flour and ground almonds over it and fold in. Line a baking tray with baking paper. Cut out a round template (approx. 15 cm Ø) from solid cardboard. Place the template on the baking tray and put 1 tablespoon of dough in the middle of the circle.
Smooth out evenly until the circle is filled in. Remove the template and place a second circle of dough on the tray. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 10-12 minutes until golden brown.
Remove the dough immediately from the baking paper and form into baskets over an inverted water glass (approx. 4-5 cm Ø). Leave to cool until the dough becomes firm. Then remove from the glass and put aside. Bake and shape the remaining dough in the same way (only bake two circles at a time, as they have to be shaped very quickly).