Heat oven to 350 degrees. Lightly grease a jelly roll pan (15-1/2-by-10-1/2-by-1)
In bowl of electric mixer, cream together butter and 1 cup of the sugar until light. Beat in the whole eggs, one at a time; beat in vanilla. Gradually add flour and beat until well blended. Place dollops of the dough all over the prepared pan, then pat down evenly. (Tip- the dough is a little sticky, so use slightly dampened hands to pat down the dough).
Place the jam in a small bowl and stir with a spoon to loosen up, breaking any very large pieces. Carefully spread jam over the dough in pan. Bake for 7-8 minutes or until the edges are just a little firm. Don't worry; the middle will seem raw, but that's okay. It hardens as it chills and it gets baked again. Remove from oven and place on wire rack for 10 minutes to cool slightly while preparing topping.
Beat the egg whites and salt until frothy. Gradually add the remaining 1 cup sugar that is combined with the 1 Tablespoon flour. Fold in chopped pecans. Spread mixture carefully and evenly over the jam.
Place pan in refrigerator for at least 1 hour.
When dough is cold enough to slice, first heat the oven to 375 degrees. Cut the dough into desired size pieces, squares or sticks. I cut mine into pieces 2 inches by 1-1/2 inches. Place the cut pieces on parchment-lined cookie sheets about an inch or so apart. (they do not spread, but get a little puffy). Bake for 14-15 minutes or until the tops are golden and getting puffy. Remove to wire racks to cool completely.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-vintage-french-cookie/