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1
Preheat the oven to 350 F.
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2
Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy.
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3
Blend in the egg yolks 1 at a time.
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4
Scrape down the sides of the bowl and add the flour and salt, mixing well.
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5
Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
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6
Spread two-thirds of the dough into a 9 x 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly.
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7
The dough should be about 3/8 inch thick.
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8
Wrap the remaining dough in plastic wrap and place it in the freezer.
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9
Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center.
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10
Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan.
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11
Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves.
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12
Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
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13
Let the bars cool for 1 hour and then cut them into 24 squares.
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14
The bars can be stored, covered, at room temperature for up to 5 days.
