1 c. soft butter
3 c. powdered sugar
6 eggs, separated
1 c. nuts, finely ground (pecans are best)
1/2 lb. vanilla wafers, crushed

Cream the butter, slowly adding half of the sugar. Beat the egg yolks with a fork. Beat these into the butter-sugar mixture. Now, slowly add the rest of the powdered sugar, stirring and beating. Crush the vanilla wafers. This is easily done using a rolling pin. Set aside. Beat the egg whites stiff. (Be sure to use clean equipment and glass or stainless steel bowl). This may take 15 to 30 minutes. Now fold the nuts into the stiff egg whites; finally fold these egg whites into the butter-sugar mixture. Spread half of the crushed wafers into a shallow pan or dish. Pour on the nut torte mixture, and top off with the remaining crushed wafers. Cover dish with saran wrap and place in refrigerator to age and set for 48 hours. Will serve about 10 people.

NOTE: Select eggs carefully as they are not cooked.