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1. Preheat the oven to 350°. With a pastry brush or paper towel, lightly butter a 14-by-17-inch baking sheet. Sprinkle some flour over it, tip the sheet from side to side to cover the surface evenly, then knock off the excess by inverting the sheet and striking it against the edge of a table.
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2. Grind the walnuts by using one of the little nut graters made especially for the purpose. Or you may use packaged ground walnuts.
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3. In a large mixing bowl, combine the ground walnuts and sugar. Add half the egg white, and stir until the mixture forms a paste thick enough to be kneaded with the hand. Add a little more egg white if the mixture seems too dry.
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4. Shape the paste into 2 rolls about ¾ inch in diameter and 10 inches long. With the index finger make a channel about ½ inch deep down the center of each roll, leaving ¼ inch at each end of the roll.
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5. Lift the rolls with a large metal spatula, and place them, several inches apart, on the baking sheet. Bake them in the middle of the oven for 15 or 20 minutes, or until they are lightly browned.
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6. Meanwhile, heat the jam in a saucepan until it runs easily off the spoon. Remove the rolls from the oven and fill the channels with the hot jam. Let them cool. To serve, cut the rolls into slices ¾ inch thick.
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