Engadin Mürbetaler

Ingredients for 1 servings:

• 375 g flour (type 405)
• 1 pinch of salt
• 175 g butter, cold, cut into large cubes
• 1 bag of vanilla sugar
• 125 g sugar
• 2 eggs
• 125 g hazelnuts, halved
• 100 g raisins
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

you can see and taste the nuts

If you like, you can wash the raisins, but you’ll need to dry them thoroughly. Halve the nuts or chop them very roughly. Combine all ingredients except the raisins and nuts in a mixing bowl and mix briefly—but thoroughly—using the dough hook of an electric mixer. Transfer the dough to a floured work surface and quickly fold the nuts and raisins into the shortcrust pastry. Form the dough into two logs and slap them on the work surface several times to firm up the dough. Finally, roll them again briefly to create nice logs, then smooth the beginning and end with a knife to ensure they’re as even as possible. Wrap the logs in aluminum foil and refrigerate for 3 hours. Preheat the oven to 175°C (top/bottom heat). Grease or moisten a baking sheet with water, then line it with parchment paper and smooth it down. Cut the cold dough logs into 1/2 cm thick slices with a sharp knife and place them on the baking sheet. If necessary, reshape the curves with a knife. Bake the cookies on the middle rack for approximately 15-18 minutes. Let the cookies cool on a wire rack in a dry place for 12 hours, then layer them in a tightly fitting tin lined with parchment paper and seal. Store the tin in a cool, dry place. Stored this way, the cookies will keep for approximately 6 weeks.