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1
Position a rack in the lower third of the oven and preheat to 350 degrees F.
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2
Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes.
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3
Cool completely.
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4
Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper.
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5
Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes.
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6
Add the flour, spices, and salt, pulsing until evenly combined.
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7
Add the butter, yolks, and brandy and pulse until the mixture starts to come together.
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8
Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long.
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9
Cut the log crosswise into 12 equal pieces.
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10
(If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.)
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11
Lay 8 pieces of the dough on the bottom of the pan.
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12
Press and spread the pieces together with your fingertips to cover the pan evenly.
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13
Stir the cherry jam, lemon zest and juice together in a bowl.
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14
Spread the mixture evenly over the surface of the dough with the back of a spoon.
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15
Roll the remaining dough out on a well-floured surface about 1/8-inch thick.
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16
Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces.
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17
Evenly place the pieces on top of the filling in 6 rows of 4.
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18
Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern.
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19
Brush decorative layer of dough with egg white.
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20
Bake the squares until golden brown, about 40 to 45 minutes.
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21
Cool completely in the pan on a rack.
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22
Cut with a serrated knife into 2-inch squares.
