1 1/2 c Ground walnuts
2/3 c Sugar
1 Egg white; slightly beaten
1 Egg white; slightly beaten
12 oz Apricot jam
(or raspberry jam Preheat oven to 350. With a pastry brush or paper towel, lightly butter a 14-by-17-inch baking sheet. Sprinkle some flour over it, tip the sheet from side to side to cover the surface evenly, then knock off the excess by inverting the sheet and striking it against the edge of a table. In a large mixing bowl, combine the ground walnuts and sugar. Add half slightly beaten white of 1 egg white, and stir until the mixture forma a paste thick enough to be kneaded with the hand. Add a little of the 2nd egg white if the mixture seems too dry. Shape the paste into roll about 3/4-inch in diameter and 10-inches long. With the index finger make a
channel about 1/2-inch at each end of the roll. Lift the rolls with a large metal spatula, and place them, several inches apart, on the baking sheet. Bake them in the middle of the oven for 15 or 20 minutes, or until they are lightly browned. Meanwhile, heat the jam in a saucepan until it runs easily off the spoon. Remove the rolls from the oven and fill the channels with the hot jam. Let them cool. To serve, cut the rolls into slices 3/4-inch thick. —–