Viennese nut squares

Yield: 12 servings

Measure Ingredient
½ pounds Sweet butter
2¼ cup Flour
2 \N Eggs
4 \N Eggs, separated
½ pounds Chopped pecans
3 tablespoons Sugar
1 \N Lemon (juice and peel)
½ cup Apricot preserves
1 cup Granulated sugar


Cut butter into flour until the size of small peas. Beat eggs and add with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll out remaining dough to fit bottom and side of a greased 9x13" pan.

Spread the dough with apricot preserves. Chill while preparing filling.

Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until stiff. Carefully fold in nut mixture. Spread over apricots. Roll out saved dough. Cut in ½" strips to form a diagonal lattice on top of filling. Bake at 350'F. 60-75 minutes until golden.

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