Bündner Nusstorte, also known as “Engadiner Nusstorte”(Engadine nut cake), is undoubtedly the most famous culinary specialty of the canton of Graubünden. Alongside pear bread, it is the most important export product of Graubünden’s bakers and confectioners and enjoys great popularity both in Switzerland and internationally.
The basis of this sweet delicacy is the “Fuatscha grassa”, a sweet shortcrust pastry that the people of Engadin masterfully use for their famous nut tart. The inside of this delicacy is simply impressive and tempting at the same time: it consists of a rich filling of nuts, honey, caramel and cream. The origins of this heavenly recipe date back to the 18th century, when confectioners from the Engadin worked in Italy, France and America and brought the recipe back home with them. It was perfected here over the years and is now a true icon of the culinary world of the “Steinbockland”.
The Engadiner Nusstorte proudly adorns Switzerland’s culinary heritage and stands for the traditional craftsmanship and care of Graubünden’s confectioners. Thanks to its delicious aromas and unmistakable taste, it has won a place in the hearts of many people. Whether as a sweet souvenir for travelers or as a special treat for locals, the Engadine nut tart is a true delight for the palate and the senses.
Today, the Bündner Nusstorte from the “land of the ibex” is proudly exported all over the world, where it delights people from different cultures and countries in equal measure. With every bite, you can feel the love and dedication that goes into its preparation. The Bündner Nusstorte is undoubtedly a culinary gem that tantalizes the taste buds and reflects pride in Swiss gastronomy.
Best Graubünden nut tart – bake your own Engadine nut tart
The Bündner or Engadine nut cake is a classic Swiss cake recipe from the canton of Graubünden and is an absolute must for all nut lovers to bake themselves!