Engadinerii

The base of this cookie is made from Fuatscha Grassa dough, the same as is used for Engadine’s famous nut tart, Tuorta da Nusch. The tart was originally made by wandering Zuckerbäcker, young bakers who fled poverty and military service in Graubünden to work throughout the continent. They stuffed their plain sweet dough with ingredients that were available where they worked, and eventually a caramel and walnut stuffed tart made its way back to Switzerland, becoming a firm favourite wi