Beat the egg whites until stiff.  Add 1 cup of sugar and stir until thoroughly mixed.  Fold in the graham crackers and then the chopped nuts.  Pour the mixture into a well greased glass pie pan and bake for 30 minutes at 350 degrees.
While the torte is cooling, warm the apricot jam over medium heat until it reaches a liquid consistency.  Whip 1 cup of cream until it forms soft peaks and mix in 2 tablespoons sugar.  Top the torte with the apricot glaze and serve with dollops of whipped cream.