3 sticks butter
4 egg yolks
4 c. flour
1/4 c. milk
1/4 c. warm water
1 pkg. dry yeast
2 jars apricot filling
1 lb. ground nuts
1 c. sugar
3 tsp. cinnamon

Combine nuts, sugar and cinnamon. Measure 1/2 cup and set aside for topping.

Combine yeast and warm water. Set aside. Sift flour into bowl. Add butter and mix as for pie dough. Add slightly beaten egg yolks, milk and yeast mixture. Blend batter until it pulls away from side of bowl. Place on floured board and knead a few minutes. Divide dough into 3 parts.

Roll out and put one part onto slightly greased cookie sheet. Work edges up on sides of pan. Spread nut mixture filling over this. Roll second section and place on top of first layer. Then spread apricot filling on to this. Then roll out last section and place on top of apricot filling. Prick with fork and let rise 1 hour. Bake at 350 degrees for 45 minutes. When cool, spread with torte icing and sprinkle nuts over icing.

ICING:

5 tbsp. flour
1/2 c. sugar
1 c. milk
1/2 c. soft butter
1/2 c. shortening
1/2 c. sugar
2 tsp. vanilla

Combine flour and 1/2 cup sugar. Mix until dry. Add milk and cook until thickened. Cool well. Cream together butter, shortening and remaining 1/2 cup sugar slowly until sugar is dissolved. Add to cooled flour mixture then add vanilla. Beat until creamy.