Preparation

• 在一个小锅中，用中低温加热黄油，偶尔搅拌，用硅胶刮刀刮擦锅，直到将其变成褐色并具有坚果香气，约12分钟。将黄油转移到一个小的防暖碗中，冷藏直至固体，约1小时。
• In a medium bowl, whisk the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer and a large bowl), beat the butter and mascarpone on medium speed until well combined, about 1 minute. Scrape down the bowl, and beat 1 minute more. Gradually add the flour, and mix on low speed until a dough forms, about 3 minutes.
• Transfer the dough to a lightly floured surface and shape into four 4-1/2-inch-thick disks while adding enough flour (about 1 Tbs.) so that the dough is not sticky. Wrap the disks individually in plastic wrap. Refrigerate for at least 2 hours and up to 24. Allow each disk to sit at room temperature for about 5 minutes before rolling out.
• 第4行带有羊皮纸的烤盘，并用不粘烹饪喷雾轻轻喷涂。在略微面粉的工作表面上，将其中一个磁盘滚到直径约11英寸的圆圈中。用1/4杯果酱涂上盘，然后撒上1/4杯巧克力和3汤匙。pepitas，将更多的分配给外边缘，而朝中心较小。轻轻按粘附。
• Using a pizza wheel or sharp knife, cut the dough into 12 even wedges, wiping off the wheel or knife after each cut to keep the edge of the dough free of filling. Roll up each wedge from the wide end to the point, then transfer to one of the prepared baking sheets, positioning each wedge tip side down. Lightly cover the baking sheets with plastic wrap as you finish each batch; refrigerate. Repeat with the remaining dough, jam, chocolate, and pepitas. Refrigerate for at least 30 minutes and up to an hour. (At this point, the cookies may be frozen, but will require 4 more minutes of baking time.)
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。在一个小碗中，将鸡蛋和1汤匙混合。水。用鸡蛋清洗轻轻刷饼干的顶部，然后撒上沙糖。烘烤2张床单，一半旋转，直到金黄色，大约30分钟。转移到冷却架上，然后烘烤剩余的床单。在室温下存放在密封的容器中长达1周。