Figaros

• 12 lb sweet butter
• 4 cups flour
• 8 large egg yolks
• 12 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• milk
• 1 lb thick seedless raspberry jam
• 1 lb walnuts, chopped with a knife
• 4 large egg whites
• 12 cup sugar
• 2 tablespoons sugar

1. For dough:.
2. Combine flour, butter.
3. salt, 2 tablespoons sugar and baking powder.
4. Add egg yolks and blend in well.
5. If dough is too stiff, add a little milk to make into manageable, spreadable dough.
6. Spread into a 12"x18"x1" baking pan.
7. Bake in 350F oven for about 15 minutes or until cake layer is set.
8. Remove from oven.
9. Assembly:.
10. Spread with jam.
11. Sprinkle cut-up walnuts over the jam, pressing down lightly with palm to set them.
12. Meringue topping:.
13. Whip egg whites to soft peaks.
14. Add 1/2 cup sugar slowly beating constantly to form stiff meringue.
15. Spread meringue over walnuts, clear to edges of pan.
16. Sprinkle 2 tablespoons sugar over top of meringue.
17. Return to 350F oven and bake another 15 minutes or until meringue is nicely golden and cake layer is done.
18. When cool, slice into squares or fingers.
19. Makes 72 - 1"x3" fingers or 54 - 2" squares.

sweet butter, flour, egg yolks, salt, sugar, baking powder, vanilla, milk, raspberry, walnuts, egg whites, sugar, sugar

Taken from www.food.com/recipe/figaros-121418 (may not work)