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id
372
Name
Apricot Meringue Bars
Main Dish Category
Cookies
Secondary Dish Category
Main Ingredient
Walnuts
Other Ingredient
Number of People
List of Ingredients
4 cups ground walnuts
1 cup sugar
2 tsp. cinnamon
4 cups flour, sifted
3 sticks butter (no substitutes)
4 egg yolks
1/4 cup warm water
1/4 cup milk
1 package dry yeast
2 cans apricot filling
4 egg whites
8 T. sugar
Description
Use a 15 X 10 X 1 inch cookie sheet (no larger).
Combine yeast with warm water. Set aside.
Combine nuts, sugar and cinnamon. Reserve 1/2 cup for topping.
Sift flour into a bowl, add butter and cut in with a pastry blender until the butter looks like a fine meal.
Beat egg yolks slightly and add to flour mixture along with milk and yeast mixture. Stir with a silver knife until ingredients leave the side of the bowl. Place on a floured board and knead for 2 minutes. Cut dough into three pieces.
Roll first piece of dough to measure 15 X 10 inches. Place on ungreased cookie sheet. Spread nut mixture on top of dough. Roll second piece of dough to 15 X 10 inches and place on top of nut mixture. Spread apricot filling on top of dough. Roll third piece to 15 X 10 inches and place on top of apricot filling.
Bake in preheated oven at 350 degrees for 45 minutes.
Beat egg whites with sugar until stiff. Remove bars from oven and spread meringue on top while bars are still warm. Sprinkle the 1/2 cup of reserved nuts on top. Bake 10 minutes or until meringue is slightly brown. Cut while still warm with a silver knife through the meringue. Then cut through all layers.
Time
Lots
Cooking Type
Bake
Difficulty (1-5)
4
Notes
Cut bars into very small triangles.
Origin
The Times Cookie Contest
Image