1 c. coarsely chopped almonds
1/2 lb. butter
2 eggs
1 tsp. vanilla
1 c. coarsely chopped pecans
2 1/4 c. brownulated sugar
10 tsp. Wondra flour

Toast the nuts at 250 to 300 degrees for 15 minutes. Let cool. Cream the butter well, adding the sugar gradually. Beat in the eggs and vanilla. Beat in flour until smooth. Add the nuts and chill. This serves 12.