Cindy's Engadiner Nusstorte

1. Butteri low 22 cm pie mould.
2. Preheat oven at 175 C. Chopi nuts, not too finely.
3. Sifti 300 grams of flour, salt and 150 grams of sugar.
4. Add cold butter and work swiftly into flour mixture with cold hands or (preferably) with food processor until resembling breadcrums.
5. Add egg and work dough into ball.
6. Leave dough in fridge for 30 min. Roll 2/3 of dough using flour to prevent sticking to line mould.
7. In pan wih thick bottom melt the remaining sugar, shaking the pan occasionally, until light brown and fizzy.
8. Add chopped nuts and cinnamon, stir.
9. Add whipcream and vanilla sugar, stir and boil for 30 sec. Pour into lined mould.
10. Use remaining dough to cover filling, either by rolling into one round lid or by makin into many flat pieces to resemble marble.
11. Decorate with nuts, brush with milk.
12. Bakei until golden in middle of oven (appr.
13. 45 min).
14. Traditional Siss recipe altered to taste by Cindy van Roon-Seinen.