2 1/2 C. sugar, divided
1 C. whipping cream
1 C. coarsely chopped pecans
3/4 C. slivered almonds
1/2 cup coarsely chopped walnuts
1 C. unsalted butter
1 egg
1/2 tsp. vanilla
2 3/4 C. flour
1 egg white
1 tsp. water
Powdered Sugar

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside. Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10 inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees one hour. Cool. Dust with powdered sugar, if desired. Makes 16 servings