*  Exported from  MasterCook  *
                              DOUBLE NUT TORTE
 Recipe By     : PICK OF THE DAY SHOW #PD7731 12/31/96
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 12/31/96
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          nuts -- 1 kind or
                          -- an assortment
    1 1/2  cups          sugar
      3/4  cup           butter or margarine
    5      large         eggs -- separated
    1 1/2  tablespoons   lemon juice
    1      tablespoon    lemon peel -- grated
      1/3  cup           all-purpose flour
 Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food
 processor and grind untilfinely ground. 
 In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until
 blended. Add the egg yolks, one at a time, beating well after each
 addition. Mix in the ground nuts, lemon juice, lemon peel and all but
 2 tablespoons of the flour.  
 In a deep bowl beat egg whites with a mixer on high speed until soft
 peeks form. Gradually beat in 1/4 cup sugar until the whites hold
 stiff, shiny peaks. Gently fold the whites into the yolk mixture.
 Spoon the batter into a buttered and floured 9-inch cheesecake pan
 with removable rim. Bake in a 350 degree oven until the torte is very
 lightly browned and the center feels just barely firm to the touch,
 about 20 - 25 minutes. 
 To prepare the topping, in a medium sized pot melt remaining 1/2 cup
 butter over a medium heat. Add the remaining sugar, flour and nuts.
 Stir the mixture until bubbling. Immediately spoon the toffee topping
 evenly over hot torte, pushing nuts with a spoon to arrange
 decoratively. Return to oven and bake until nuts and topping are
 slightly browner, about 15 - 20 minutes longer. 
 Cool torte in the pan for 10 minutes, then run a knife inside the pan
 rim to release. Remove pan rim. Serve torte warm or cool. 
  Spread shelled nuts in a single layer on a baking pan. Bake in a 350
  degree oven, stirring often, until golden, about 15 minutes. 
               Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
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