This pastry needs no introduction – AGNESSI.
This is the taste of the sweets from the time when I was a kid, along with the Acorns sweets and the Dobush cake. But unlike them, which require a little more time in the kitchen, the Agnnessi are really easy to prepare and also so delicious. Of course, with so much butter, eggs and walnuts …
Try to prepare them and enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Divide the eggs into egg whites and egg yolks. Put the proteins in a bowl and beat them with a pinch of salt.
Beat well until firm peaks are obtained.
In another bowl, beat the butter with half of the icing sugar.
Beat until fluffy cream is obtained.
Add the ground nuts. You can blend them into larger pieces to make them feel better.
Stir well.
Start adding flour by sifting it. Sift the baking powder together with the flour.
Stir well to obtain a relatively solid cake mix.
Add 1/3 of the beaten egg whites and start stirring gently with a spatula. The egg whites are getting absorbed by the dough.
Stir the mixture well until the egg whites are absorbed by the dough.
Put in a large rectangular baking pan covered with baking paper or a Teflon pad. Put the Agnesi pastry in a preheated oven at about 180 degrees without fan for about 20-25 minutes.
In the meantime, you can make the glazing. In a bowl, beat the yolks with the second half of icing sugar.
Stir until a nice light cream is obtained and the sugar is finally melted.
Pour the egg yolks and the icing sugar mixture over the baked and still warm pastry.
Return the pastry to the oven by reducing the temperature to about 160 degrees without a fan. The baking is only short enough to let the mixture dry. Do not over-bake, as the glazing will become very fragile.
This is the favorite taste of my childhood! If you have not tried to prepare it, do it! It's not difficult and it's so delicious! Make yourself a cup of nice coffee and feel the moment! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Divide the eggs into egg whites and egg yolks. Put the proteins in a bowl and beat them with a pinch of salt.
Beat well until firm peaks are obtained.
In another bowl, beat the butter with half of the icing sugar.
Beat until fluffy cream is obtained.
Add the ground nuts. You can blend them into larger pieces to make them feel better.
Stir well.
Start adding flour by sifting it. Sift the baking powder together with the flour.
Stir well to obtain a relatively solid cake mix.
Add 1/3 of the beaten egg whites and start stirring gently with a spatula. The egg whites are getting absorbed by the dough.
Stir the mixture well until the egg whites are absorbed by the dough.
Put in a large rectangular baking pan covered with baking paper or a Teflon pad. Put the Agnesi pastry in a preheated oven at about 180 degrees without fan for about 20-25 minutes.
In the meantime, you can make the glazing. In a bowl, beat the yolks with the second half of icing sugar.
Stir until a nice light cream is obtained and the sugar is finally melted.
Pour the egg yolks and the icing sugar mixture over the baked and still warm pastry.
Return the pastry to the oven by reducing the temperature to about 160 degrees without a fan. The baking is only short enough to let the mixture dry. Do not over-bake, as the glazing will become very fragile.
This is the favorite taste of my childhood! If you have not tried to prepare it, do it! It's not difficult and it's so delicious! Make yourself a cup of nice coffee and feel the moment! Enjoy! 🙂
