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Pecan Torte (makes 10 Servings)

  • 1 c pecans (may be slightly toasted)
  • 2 T sugar
  • 1 c fresh bread crumbs
  • 2 T all-purpose flour
  • 5 egg yolks
  • 1/4 c. sugar
  • 5 egg whites
  • 1/8 t salt
  • 1/2 t vanilla
  • 1/4 c sugar

Grease 9-inch springform pan. Line bottom with waxed paper round (paper will adhere to the bottom of pan with the grease already there); grease paper. Dust pan with flour. In food processor bowl with knife blade, blend pecans with sugar until finely ground. Add bread crumbs and flour and turn on processor until crumb mixture is thoroughly blended. Preheat oven to 325 degrees Fahrenheit. In large mixer bowl, beat egg yolks with sugar until thick and lemon-colored, about 7 minutes. With clean, dry beaters and bowl, whip egg whites with salt until soft peaks form. Beating at high speed, beat in vanilla, then sprinkle in sugar, 2 Tablespoons at a time, beating well after each addition until sugar is dissolved and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold beaten egg whites together with nut mixture, one-third at a time, into egg-yolk mixture just until blended. Pour batter into prepared springform pan and spread evenly with rubber spatula. Bake 40-45 minutes until toothpick inserted in center of torte comes out clean (top will begin to turns slightly brown). Cool in pan 2 minutes; with knife carefully loosen torte from side of pan. Invert torte onto wire rack. Carefully remove pan; discard waxed paper. Cool torte completely. When cool, transfer torte to serving plate. Just before serving, sprinkle with confectioners' sugar.

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