Freeze brie for 30 minutes.

Pulse nuts in a food processor until finely ground.

Transfer to a plate or shallow bowl.

In a separate bowl, whisk the eggs.

Measure flour into a third bowl.

Remove brie from freezer and cut into 16 wedges.

Dip brie wedges into egg, coating on all sides. Then dredge in flour.

Dip in egg once again and dip into nuts, coating on all sides.

Put nut-crusted wedges on a plate lined with wax paper. Cover with plastic wrap and refrigerate for 45 minutes or longer.

Pour about inch or two of vegetable oil into a shallow pan over medium-high heat.

When oil is hot, fry brie wedges in small batches, turning to cook on all sides, until golden brown.

Work quickly, as it does not take long at all for the brie to brown.

Remove and drain on paper towels.

Serve warm as appetizers or over a winter fruit salad.