Preheat the oven to 350°F (175°C). Place half of the walnuts on a baking sheet and roast until fragrant and golden brown, about 10 minutes. Let cool slightly, then transfer to a food processor and pulse until coarsely chopped.
2 cups walnuts
In a mixing bowl, combine the chopped walnuts with granulated sugar and melted butter. Mix until well integrated and the mixture is crumbly. Press this mixture evenly into the bottom of a springform pan to form a crust. Bake for 15 minutes or until slightly firm and golden. Remove from oven and let cool.
2 cups walnuts
In a separate bowl, whisk the eggs with vanilla extract until frothy. Add the remaining chopped walnuts, flour, and salt. Stir until the batter is uniform and slightly thickened. Pour the filling mixture over the pre-baked crust, spreading evenly with a spatula.
2 cups walnuts
Bake the assembled torte in the oven at 350°F (175°C) for 30-35 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean. During baking, the top will crack slightly, indicating doneness. Once baked, let cool in the pan for at least 15 minutes, then remove the sides of the springform pan.
Slice and serve the torte at room temperature, showcasing the layered, crunchy walnut crust and dense, nutty filling. The final appearance should be a rich, cracked top with a golden hue and a slightly chewy texture inside.
