1 env. dry yeast
1/4 c. warm water
1 tsp. sugar
2 c. sifted flour
1/2 tsp. salt
3/4 c. butter
2 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts
Powdered sugar

Sprinkle yeast into water. Add sugar and let stand 10 minutes or until yeast is soft. Sift flour and salt. Cut in butter until mixture resembles coarse meal. Blend in egg yolks and softened yeast. Mix until smooth ball is formed. Beat egg whites until stiff but not dry. Gradually beat in 1/2 cup sugar. Keep beating until stiff and peaked. Fold in vanilla. Divide dough in half and roll into 9 x 13 rectangle. Spread with egg white mixture and sprinkle with half the nuts. Roll up as for jelly roll. Place on greased baking sheet. Make a 1/2 inch cut lengthwise down the center of each roll. Bake immediately. No rising. Bake at 375 degrees for 22 minutes. When warm, sprinkle with powdered sugar. Cool thoroughly. Slice diagonally. Yield 26 slices.