6 egg yolks (beaten)
1 tbsp. baking powder
1/2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
2 c. graham crackers (12 crackers)

Combine eggs, baking powder, sugar, salt, vanilla and almond extract. Add graham crackers to egg mixture. 1 c. sugar 1 c. nuts, chopped

Add sugar to egg whites and beat until stiff. Fold egg whites into egg yolk mixture. Then fold in nuts. Bake at 325 degrees for 30-35 minutes. 9x13 pan. Cool. 4 tbsp. sugar

Whip until stiff. Add sugar. Spread over cake.

BUTTERSCOTCH TORTE TOPPING:

1 c. brown sugar
1/4 c. butter
1/2 c. water
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. flour
1/4 c. orange juice
1 beaten egg

Mix ingredients and cook until thick and glossy. Cool and spread over torte. (Needs to be refrigerated.)