Line two baking trays with baking paper. Roast the almonds in a pan without fat until golden brown. Let them cool down. Grate chocolate finely. Chop the almonds coarsely. Beat the egg whites and 1 pinch of salt until stiff, adding sugar and vanilla sugar.
Fold in almonds, chocolate and cinnamon.
Spread the wafers on the baking trays. Place approx. 1 slightly heaped tsp. almond meringue on each wafer. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) one after the other for 10-15 minutes.
Let it cool down.