Layered Apricot Nut Cookies

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READY IN: 3hrs
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate egg yolks from egg whites setting aside both.
  • Dissolve dry yeast in 1/4 cup warm water.
  • Work together flour and butter with a pastry cutter until the mixture resembles course meal.
  • Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
  • Divide dough into 3 portions, one slightly larger for bottom crust.
  • Cover& let sit in a draft free place to raise for 1/2 hour.
  • Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
  • Mix well and reserve 1/2 cup of the nut mixture for the topping.
  • Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
  • Place the dough in the bottom of the sheet pan and cover with the nut mixture.
  • Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
  • Evenly spread 2 jars of apricot filling on the second layer of dough.
  • Roll third crust and place on top of the apricot layer.
  • Score the top layer of the dough into 1 1/2 inch squares.
  • Bake 350°F for 35 minutes and let cool on baking rack.
  • Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
  • Add almond extract and combine well.
  • Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
  • Sprinkle with reserved nut mixture.
  • Bake at 325°F for 15 minutes and let cool.
  • Store covered in the refrigerator, slicing into squares before serving.
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