4 c. ground walnuts
1 c. sugar
2 tsp. cinnamon
1 pkg. dry yeast
1/4 c. warm water
4 c. sifted flour
1 1/2 c. butter
4 egg yolks, slightly beaten
1/4 c. milk
2 (12 oz.) jars apricot filling
4 egg whites
10 tbsp. sugar

Mix together walnuts, sugar, and cinnamon. Reserves 1/2 cup for topping. Dissolve yeast in warm water; set aside. Sift flour into mixing bowl. Blend in butter until mealy. Add egg yolks, milk, and yeast. Mix until dough pulls away from sides of bowl. Knead on floured surface about 3 minutes. Divide into 3 pieces. Roll first piece between 2 sheets of waxed paper to fit a lightly greased 10 x 15 inch pan, forming rim around edge of pan. Spread nut mixture evenly over dough. Roll out second piece of dough and place over nuts. Spread with apricot preserves.

Roll out remaining dough and cover fruit. Bake at 350 degrees for 45 minutes. Ten minutes before end of baking time, beat egg whites with remaining sugar until stiff. When pastry is done, remove from oven and spread evenly with meringue. Sprinkle with nuts. Return to oven until toast colored. While still hot, cut into diamond shapes.