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1
Make dough: Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.
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2
Mix on low speed until the cream cheese is broken down but butter is still chunky.
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3
On low speed, add flour and salt, and mix until crumbly and just beginning to come together, about 20 seconds.
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4
There should still be some small pieces of butter visible.
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5
Divide dough into two equal parts.
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6
Form each part into a flattened rectangle, and wrap well in plastic.
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7
Refrigerate 5 hours or up to overnight.
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8
Preheat oven to 350F.
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9
Line a 9 by 13-inch baking pan with parchment paper.
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10
Make filling: Place the chocolate in the bowl of a food processor.
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11
Pulse until the chocolate is very finely chopped, about 7 seconds.
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12
Transfer to a large bowl.
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13
Finely chop toasted walnuts by hand, and add to bowl.
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14
Add granulated sugar, cinnamon, currants, zest, corn syrup, and melted butter, and stir to combine.
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15
Place one rectangle of dough between two large pieces of waxed paper; roll dough into a 9 by 13-inch rectangle.
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16
Line prepared baking pan with dough.
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17
Spread dough evenly with walnut mixture.
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18
Roll remaining rectangle of dough into another 9 by 13-inch rectangle; place on top.
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19
Trim the edges of the dough so they are even.
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20
Make egg wash: Beat egg yolk with the water in a small bowl.
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21
Brush the top of dough with egg wash; sprinkle with sanding sugar.
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22
Bake until golden, about 35 minutes, rotating halfway through.
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23
Cool completely on a wire rack.
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24
Cut into fifty to sixty 2 1/2 by 3/4-inch rectangles.
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25
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
