3 cups pecans, coarsely chopped
2/3 cup raspberry jam (the jam should have a thick consistency because it spreads during baking)
Pinch cayenne pepper
1 cup light or dark brown sugar, packed
3 sticks unsalted butter, at room temperature (1 1/2 cups)
2 large eggs, separated, white and yolks reserved separately
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
2 3/4 cups all-purpose flour, sifted
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