Engadiner Nut Torte


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As featured in Forbes, The KitchnSaveur & Serious Eats.

A traditional specialty from the beautiful southeastern region of Engadine, Switzerland. This unique torte is made with fresh roasted pecans and creamy caramel baked between layers of buttery sugar dough, sliced, and covered in our signature Swiss milk or dark chocolate. Yes, it tastes as decadent as it sounds.

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8 Slices (20 oz) - 7 ¼” L x 7 ¼” W x 1 ½" H


Milk Chocolate Covered

INGREDIENTS: Sugar, Flour, Pecans, Milk Chocolate (Sugar, Cocoa Beans, Cocoa Butter, Whole Milk Powder, Sunflower Lecithin, Vanilla), Cream, Butter, Honey, Eggs, Milk, Lemon Peel, Salt, Cream of Tartar. 

Dark Chocolate Covered

INGREDIENTS: Sugar, Flour, Pecans, Dark Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Sunflower Lecithin, Madagascar Vanilla), Cream, Butter, Honey, Eggs, Milk, Lemon, Salt, Cream of Tartar.

Contains flour, pecans, eggs and milk. Made in a facility with nuts.
No peanuts. No soy. No preservatives.
Enjoy within a few months of purchase. Store in a cool, dry place.



Sometimes called Nusstorte or Swiss Walnut Cake, the Engadiner (eng·guh·deen·r) is a specialty torte that originated in the beautiful southeastern region of Engadine, Switzerland.

Although the classic confection is typically made with a sweet, caramelized nut-filled pastry, recipes vary; each is said to be passed down from generation to generation and hidden in closely guarded recipe books.

Our Engadiner is entirely handmade using a classic recipe introduced by Andre’s son, Marcel Bollier, after he trained as a pastry chef in Switzerland. 

The André’s version differs from traditional recipes in that it is made with pecans instead of walnuts and is enrobed in layers of our luscious signature Swiss milk or dark chocolate. 

And yes, it tastes as decadent as it sounds.


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