3 sticks butter
4 egg yolks
1/4 c. milk
1/4 c. warm water
4 c. flour
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 nuts, set aside for topping.

Combine yeast and warm water; set aside.

Sift flour into bowl. Add butter and mix as pie crust. Add slightly beaten egg yolk, milk and yeast mixture. Blend batter until pulls away from side of bowl. Place on floured board and knead a few minutes. Divide dough into three parts. Roll dough into large slightly greased cookie sheet. Work edges up on side of pan. Spread nut filling over this. Roll second, spread apricot. Roll remaining dough and place over apricot filling. Prick with fork and let rise for 1 hour.

Bake at 350 degrees for 45 minutes. When cool, spread icing over with nuts.

TORTE ICING:

1/2 c. Crisco
1/2 c. butter
1 c. sugar
1 egg white (beaten, set aside)
1/2 c. hot milk (measure after heated)
1 tsp. vanilla

Put Crisco, butter, sugar in bowl and mix until blended. Don't mix until sugar granules disappear. Add beaten egg whites, mix again. Then add hot milk a little at a time. Add vanilla and beat until smooth. Sprinkle nuts over icing.