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1
Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.
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2
Add the butter and mix on low speed until dough forms.
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3
Stir in 1/2 cup finely diced walnuts.
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4
Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.
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5
Wrap the log in waxed paper and refrigerate until firm, about 2 hours.
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6
(Can be prepared up to 4 days ahead.
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7
).
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8
Preheat the oven to 350F .
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9
Line 2 heavy large baking sheets with parchment.
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10
Using a long sharp knife, slice the dough into thin rounds.
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11
Arrange the rounds on prepared baking sheets, spacing evenly.
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12
Bake until golden brown, about 10 minutes.
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13
Spoon a teaspoon of jam onto half of the cookies.
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14
Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.
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15
Remove the cookies from the oven.
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16
Place a plain cookie atop cookies with jam, forming a sandwich.
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17
Cool completely.
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18
Arrange cookies on the parchment-lined baking sheets.
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19
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.
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20
Immediately sprinkle the cookies with remaining coarsely chopped nuts.
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21
Chill until chocolate sets.
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22
Store the cookies in an airtight tin up to 3 days.
