Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running.

Whip the egg whites until stiff and fold them into the nut mixture.

Immediately pour the syrup into the nut mixture and stir quickly until thoroughly blended.

Two months ago the restaurant began putting a nut mixture on the bar.

I dehydrated a ground pine nut mixture to make something called "Rawmesan."

Lightly fold the egg whites into the nut mixture, until well blended.

In 3 batches, fold the egg whites into the nut mixture.

Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.

Press the nut mixture into the bottom and sides of an eight or nine-inch tart pan.

Stuff the center of the apples with the nut mixture.