1 pkg. dry yeast
1/4 c. warm milk
Pinch of sugar
4 c. flour
3 sticks butter
4 egg yolks (save whites)
1/4 c. half & half
1 lb. ground nuts
1 c. sugar
2 tsp. cinnamon
2 cans Solo apricot filling

Set aside yeast, 1/4 cup warm milk and pinch of sugar for about 10 minutes.

Add flour, butter, egg yolks, half & half and yeast and knead for a few minutes until smooth. Divide dough into 3 equal sections and set aside for 5-10 minutes. Roll out first section on well-floured board and fit in 10x15 inch jelly roll pan going up the sides.

Mix nuts, 1 cup sugar and cinnamon. Remove 1/2 cup to use later and put the rest over dough, patting down evenly. Roll out second section of dough and put over nuts. Spread apricot filling of dough. Roll out third section and place over top. Seal edges with fork and prick entire top with fork. Bake 45 minutes at 350 degrees.

About 5 minutes before first baking time is done, beat together egg whites and 1/2 cup sugar for a meringue.

After 45 minutes, remove torte and spread meringue over torte, then sprinkle with reserved nuts. Return to oven and continue baking 15 minutes. Cut into small squares while still warm but not hot. Cool completely. Makes 6 dozen. A pizza cutter works great for cutting the squares!