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Nougat with Apricots

Roll out one-half pound of puff paste to one-sixteenth inch in thickness and bake. When quite cold spread over apricot jam to about an inch in thickness. Meanwhile put one-half pound of well-chopped and dried sweet almonds into a basin with eight ounces of powdered sugar and the whites of three eggs beaten to a snow mix them thoroughly and spread the mixture over the jam. Put the sheet of paste, etc., into a moderate oven and let it remain until firm and slightly browned. Take it out, and when quite cold cut it into pieces or squares; put them on a napkin spread over a dish, and serve.