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1
The filling is to be prepared the day before so the flavors are enhanced:
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2
Chop the nuts, the almonds, the pine nuts, and the hazelnuts.
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3
Place the honey in a small saucepan and melt it over very low heat.
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4
Add the wine to the saucepan with the honey and bring it to a boil.
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5
Add the chopped nuts and the raisins, previously soaked in warm water.
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6
Add the crumbled cookies and mix all the ingredients together.
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7
Add a pinch of nutmeg and cinnamon (you can also add black pepper and ground clove).
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8
Once the mixture is uniform in consistency, remove it from the heat and let it cool.
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9
Place the mixture in a bowl and refrigerate it for a day (two is even better).
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10
Prepare the dough the next day:
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11
Preheat the oven to 190C.
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12
Place the flour on the work surface, add the butter and the sugar to the center and begin to knead the ingredients together.
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13
Add a pinch of salt and the white wine.
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14
Continue kneading until the dough is compact and uniform in consistency.
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15
Divide the dough into two parts, one larger than the other.
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16
Roll out the larger piece of dough and line a pie plate, which has been buttered and floured.
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17
Place the filling prepared the day before in the pie plate, and cover with the the other piece of dough, previously rolled out.
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18
Seal the edges together, use a toothpick to make holes in the top of the pie and brush it with some oil.
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19
Bake the pie for approximately 30 minutes, the crust should be lightly golden.
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20
Cool the cake completely and sprinkle with powdered sugar.
