Vienna Squares - cooking recipe

Ingredients

2 1/2 c. flour
1 1/2 c. sugar
1 c. butter
2 egg yolks
1 (16 oz.) jar raspberry jam
4 egg whites
1 1/2 c. nuts, ground

Preparation

Make pastry by blending flour, 1/2 cup sugar, butter and egg yolks with fingers.
Pat into buttered cookie sheet; prick with fork.
Bake until golden, about 10 to 15 minutes.
Remove from oven; spread with jam.
Beat egg whites stiff, gradually adding remaining sugar; beat.
Fold in nuts.
Spread meringue over jam. Bake for approximately 20 to 25 minutes.
Cool and cut into squares.