Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.

Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.

Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:

In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and ½ cup of water.

In your greased baking dish, layer ½ the apple slices and sprinkle them with the lemon juice and a dusting of cinnamon, then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the toasted ground nuts and dust it with a bit more cinnamon and pour over the remaining melted butter or margarine.

Bake for approximately 30 minutes.