1 env. dry, granular yeast
1/4 c. warm water
1 tsp. sugar
2 c. sifted all-purpose flour with 1/2 tsp. salt
3/4 c. (1 1/2 sticks) butter
2 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/4 c. chopped nuts
Powdered sugar

Sprinkle yeast over water. Add 1 teaspoon sugar. Let stand 10 minutes or until yeast is softened. Sift together flour and salt. Cut in butter until mixture resembles coarse meal. Blend in egg yolks and yeast. Mix until a smooth ball is formed.

Beat egg whites until stiff but not dry. Gradually beat in the 1/2 cup sugar. Continue beating until stiff and peaked. Fold in vanilla. Divide dough in half. Roll out each half on a lightly floured surface into a 9x13-inch rectangle. Spread with egg white mixture and sprinkle with nuts. Roll up as for jelly roll.

Place on greased baking sheet. Make a 1/2-inch deep cut lengthwise down the center of each roll. Bake immediately (no rising) at 375°F for 22 minutes. When warm sprinkle with powdered sugar. Cool thoroughly. Slice diagonally.

Yield: 26 slices.