Preheat oven to 350 degrees. Grease a 1/2 sheet cake size pan with sides. Set aside.
In a bowl, combine ground nuts, 1 cup sugar, and cinnamon and mix together. Set aside.
Dissolve dry yeast in 1 /4 cup warm water. Set aside.
In a large mixing bowl, combine butter and flour until it resembles coarse crumbs. Add 4 egg yolks, 1/4 cup milk and yeast. Mix well and knead on floured board until smooth. Divide dough into 3 balls.
Roll out first portion of dough large enough to fit prepared pan. Line pan with dough. Cover dough with nut filling (reserve 1 /2 cup for top) evenly. Roll second portion of dough out and place over the nut layer in pan. Spread apricot filling evenly over the dough. Repeat with third dough ball and place over apricot layer. Trim edges to even out.
Bake in preheated oven for approximately 30 minutes. While baking, prepare meringue by beating 4 egg whites with a mixer until stiff. Add 3/4 cup sugar gradually and beat until very stiff, but do not over-beat or else it will turn grainy.
After torte has baked for 30 minutes, remove from oven and spread meringue over baked crust. Sprinkle with reserved 1 /2 cup nut filling and return to oven and bake an additional 10 minutes. Remove from oven to cooling rack. Cut into serving pieces IMMEDIATELY, while warm. Cookies will not cut cleanly if they are allowed to cool. Makes 7 to 8 dozen pieces. Enjoy!