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1
In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg.
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2
Process until the nuts are finely ground.
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3
Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs.
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4
In a small cup, whisk together the egg yolks, water and vanilla.
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5
Add to the flour mixture and process until the dough holds together in a stiff mass.
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6
Transfer the dough into a bowl and cover with plastic wrap.
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7
Refrigerate for 30 - 60 minutes, until firm but not hard.
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8
Preheat the oven to 350 degrees F, and cover cookie sheets with parchment paper.
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9
Divide the chilled dough in half (keep the piece you are not working on refrigerated).
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10
On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch.
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11
If the top of the dough is sticky, sprinkle it lightly with additional flour.
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12
Using a heart-shaped (or round) cutter 1 1/2 - 2 inches in diameter, cut cookies from the rolled-our dough.
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13
Gather the scraps together, reroll them, and cut additional cookies.
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14
As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets.
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15
Bake 8-10 minutes, until the cookies look dry.
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16
Cool about 2 minutes, then transfer to racks to cool completely before filling.
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17
Continue rolling, cutting and baking until all the dough is used.
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18
To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet.
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19
Spread each one with about 1/2 teaspoon of jam, then top with a second cookie.
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20
When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon.
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21
Sprinkle the chocolate lightly with walnuts.
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22
Let the cookies stand 2 - 3 hours, or until the chocolate if firm, then store them in an airtight container.
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23
***An alternative to rolling out the dough: For an easy, though not heart-shaped variation, the dough can be chilled, sliced and baked like refrigerator cookies.
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24
Place the prepared dough on a lightly floured surface and divide it in half.
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25
With your hands, roll and pat each piece into a log about 9 inches long and 1 1/2 inches across.
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26
Wrap in plastic wrap and chill for several hours, until firm.
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27
(The dough will keep refrigerated for several days.)
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28
Cut the logs into slices slightly less than 1/4-inch thick, then bake, fill and decorate as directed.
