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1
Separate egg yolks from egg whites setting aside both.
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2
Dissolve dry yeast in 1/4 cup warm water.
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3
Work together flour and butter with a pastry cutter until the mixture resembles course meal.
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4
Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
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5
Divide dough into 3 portions, one slightly larger for bottom crust.
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6
Cover& let sit in a draft free place to raise for 1/2 hour.
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7
Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
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8
Mix well and reserve 1/2 cup of the nut mixture for the topping.
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9
Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
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10
Place the dough in the bottom of the sheet pan and cover with the nut mixture.
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11
Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
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12
Evenly spread 2 jars of apricot filling on the second layer of dough.
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13
Roll third crust and place on top of the apricot layer.
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14
Score the top layer of the dough into 1 1/2 inch squares.
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15
Bake 350u00b0F for 35 minutes and let cool on baking rack.
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16
Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
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17
Add almond extract and combine well.
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18
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.
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19
Sprinkle with reserved nut mixture.
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20
Bake at 325u00b0F for 15 minutes and let cool.
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21
Store covered in the refrigerator, slicing into squares before serving.
