24 cookies

Ingredients Nutrition

  • 1 12 cups unbleached all-purpose flour
  • 13 cup powdered sugar
  • 1 tablespoon cornstarch
  • 12 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, cool room temperature
  • 12 cup Diamond of California® finely chopped toasted walnuts
  • 14 cup (about) raspberry jam
  • 8 ounces dark, bittersweet or semisweet chocolate, melted
  • 1 cup Diamond of California® coarsely chopped toasted walnuts


  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. 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.).
  2. 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.
  3. 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.

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