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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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