3 cups flour
1 cup sugar
1 cup butter
4 eggs separated
Solo apricot filling
1/2 cup sliced almonds
1 teas. vanilla
Combine flour, 1/2 cup sugar, butter, eggs yolks and vanilla with electric mixer.
Press onto 15 x 10 pan. Bake 350 12-15 min till barely brown on edges. Take out
oven and spread two cans of apricot filling onto crust.
In chilled bowl with egg whites in it, whip whites till soft peaks, add other 1/2 cup sugar little at a time till glossy and peaks form almost stiff. Spread over
filling. Sprinkle 1/2 cup or more of sliced almonds over meringue. Bake 350, 25-30
min. till litely brown, watch closely. Cool and cut in squares. Refrigerate
till serving.
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