Recipe Detail Page

1. In a food processor, whirl granulated sugar with 1/2 cup (125 mL) walnuts until finely ground. Transfer to a large bowl then stir in flour, salt and cinnamon until combined. Using your fingertips, work in butter until the mixture resembles a coarse meal. Beat egg with vanilla, then adds to the same bowl. Continue to mix by hand just until a dough forms. Divide in half and shape into discs.

2. Working with 1 disc at a time, roll the dough between 2 large pieces of parchment paper to 1/8-inch (3-mm) thickness and approximately 12 x 10 inches (30 x 25 cm) in size. Shape can be rough as it will be trimmed after baking. Transfer rolled dough, still sandwiched between parchment, to a baking sheet. Repeat with remaining dough, stacking on one another. Chill for 1 hour.

3. Arrange a rack at the centre of the oven. Preheat to 375°F (190°C).

4. Place 1 sheet of dough, still in parchment, on a baking sheet. Peel off the top piece of parchment. Using an offset spatula, spread plum preserves evenly overtop, reaching all edges. Remove the top piece of parchment from a remaining sheet of dough. Flip upside down and set over top of the prepared dough to the sandwich. Press down lightly to remove any air bubbles. Peel off the remaining piece of parchment.

5. Bake in the centre of the oven until pastry has set and edges are lightly golden, 25 to 30 minutes. Transfer to a rack and let cool completely for 1 hour.

6. Combine icing sugar with milk in a small bowl. The mixture will be thick. Finely chop remaining 1/2 cup (125 mL) walnuts. Using an offset spatula or a spoon, spread icing in a very thin layer overtop baked pastry. Sprinkle with chopped walnuts. Trim edges to make a crisp rectangle. Cut slices lengthwise into thirds, then crosswise into fourths. Slice each rectangle in half on the bias.