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Ingredients: [‘unbleached all-purpose flour’, ‘powdered sugar’, ‘cornstarch’, ‘salt’, ‘%281 1%2f4 sticks%29 unsalted butter’, ‘diamond of california%c2%ae finely chopped toasted walnuts’, ‘%28about%29 raspberry jam’, ‘dark%2c bittersweet or semisweet chocolate%2c melted’, ‘diamond of california%c2%ae coarsely chopped toasted walnuts’]
Quantity of Ingredients: [“1 1/2 cups unbleached all-purpose flour”,”1/3 cup powdered sugar”,”1 tablespoon cornstarch”,”1/2 teaspoon salt”,”10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, cool room temperature “,”1/2 cup Diamond of California® finely chopped toasted walnuts”,”1/4 cup (about) raspberry jam”,”8 ounces dark, bittersweet or semisweet chocolate, melted”,”1 cup Diamond of California® coarsely chopped toasted walnuts”]
Number of Servings: 1
Steps: [‘Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.).’, ‘Preheat the oven to 350°F . Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.’, ‘Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.’]