Agneschnitten

For the agnees, first beat eggs and granulated sugar until fluffy. Coarsely chop walnuts and stir in with the raisins. Finally, fold in flour.

Line a baking tray or pan with baking paper. Use a spoon to make “Stangerl” out of the dough. Bake in the preheated oven at 180 °C (convection oven) for approx. 20-30 minutes. Allow to cool.

Cut stangerl into pieces about 1 1/2 cm thick. Sprinkle Agnes slices with powdered sugar and vanilla sugar mixture or coat with melted chocolate coating.

Preparation Tip:

If you add clarified butter to the couverture, the chocolate will shine more beautifully on the Agnes slices.

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