For the walnut soufflé, put the nuts in a bowl, sift the powdered sugar and mix together, add the yolks and the nut liqueur and mix. Beat the egg whites until very stiff and gently fold into the yolk-nut mixture.
Grease the soufflé molds and sprinkle with granulated sugar, pour in the mixture and place the molds in the oven on the middle rack.
Bake the walnut soufflé for about 25 minutes at 180°.
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