Comments on: No Neutrality Here

By: Viva México!

Viva México! — Fri, 31 Jul 2015 19:14:41 +0000

[…] nut tart – almonds, peanuts, and pumpkin seeds – done pretty much in the style of the Engandiner Nusstorte that I’ve made in various guises, just without the top crust. Only problem, pretty as it was […]

By: Poached Freshwater Trout with Cream and Parsley Sauce | gluadys' cookbooks

Poached Freshwater Trout with Cream and Parsley Sauce | gluadys' cookbooks — Mon, 03 Feb 2014 20:47:52 +0000

[…] Photo credit: https://www.saltshaker.net/20080807/no-neutrality-here […]

By: Paraguay 200

Paraguay 200 — Sun, 27 Oct 2013 14:17:12 +0000

[…] as the various nut tarts that I’ve made in the past which come from the traditional Swiss Engandiner nusstorte, without the top crust – just changing up peanuts for the walnuts and molasses for the honey. […]

By: Cazuelita!

Cazuelita! — Mon, 10 Dec 2012 22:16:52 +0000

[…] since several folk have already asked about the recipe. The crust and the filling are based on the engandiner nusstorte that I’ve made many a time. I make 2/3 of the crust recipe because I don’t need the top […]

By: A Journey of 1000 Miles Begins with a Single Dish

A Journey of 1000 Miles Begins with a Single Dish — Sun, 01 May 2011 15:24:44 +0000

[…] we finish up with a Date and Pistachio Tart, made in the style of an Engandiner Nüsstorte, a Swiss dessert, except without the top crust (so I cut back on the dough part to 2/3 of the […]

By: SaltShaker » Blog Archive » Day of Reunion of Ukraine

SaltShaker » Blog Archive » Day of Reunion of Ukraine — Wed, 27 Jan 2010 13:41:52 +0000

[…] by a traditional cake with the same flavors. I made it following the basic structure of the Engandiner Nusstorte, though without the top crust. The differences, whole almonds instead of walnuts and a pint of […]