4 c. ground nuts (could be cut to 3 c.)
1 c. sugar
2 tsp. cinnamon

Combine nuts, sugar and cinnamon mix. Measure 1/2 cup and set aside for topping. 4 egg yolks 4 c. flour 1/4 c. milk 1/4 c. warm water 1 pkg. dry yeast 2 jars apricot filling (I've used 2 1/2 jars) 8 tbsp. sugar for topping

Combine yeast with warm water and set aside. Sift flour into bowl, add butter and blend until mealy. Add slightly beaten egg yolks, milk and yeast mixture. Blend and stir batter until it pulls away from side of bowl. Place on a floured board and knead for a few minutes. Divide dough into three sections. Roll the first section of dough to measure 15x10 inch which should be the size of your pan.

Place this first layer of dough into the pan. Work the edges of the dough up along the pans edge to form a Wall.

Spread the larger amount of nut mixture evenly over the dough. Roll second section of dough to same size and place over nuts.

Spread apricots evenly over the dough. Roll remaining section of dough and place over apricots. Bake in moderate oven, 350 degrees for 45 minutes.

Ten minutes before the baking time is up, beat the 4 egg whites and 8 tablespoons sugar for topping until stiff. Check the torte - if it's done, remove from oven and spread 1/2 cup of nut mixture over the egg whites and return torte to oven for 10 more minutes. When done to a toasty color, remove from oven. While still hot, cut in diamond shaped pieces.

Tip: Roll dough between 2 sheets of wax paper, the size of the pan. Patch dough if it is needed. Longer baking time can be used if needed. Cut in squares while still warm. Remove from pan when cold.