Viennese Nut Squares

Recipe Ingredients

1/2 lb	227g / 8oz	Sweet butter
2 1/4 cups	140g / 4.9oz	Flour
2		Eggs
3 tablespoons	45ml	Sugar
1		Lemon - (juice and peel)
1/2 cup	118ml	Apricot preserves
		Filling
4		Eggs - separated
1/2 lb	227g / 8oz	Chopped pecans
1 cup	198g / 7oz	Granulated sugar

Recipe Instructions

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 1/2" strips to form a diagonal lattice on top of filling. Bake at 350F. 60-75 minutes until golden.

Source:
Miss Mary J. Wilson*

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