Divide dough in half. For each dough, sprinkle a little flour on top and use hands to gently flatten and shape into rectangle about 8” X 5”.
On one dough, spread walnut mixture, leaving only about ¼” margin. Brush a little water on margin.
Carefully lift and flip other half over it, using parchment paper to guide it.
Use hands to flatten slightly, sealing edges by lightly pressing together. Keep the rectangular shape.
Bake for about 25 - 30 minutes or until lightly golden and inserted toothpick comes out clean.
Remove from oven and place on wire rack to cool slightly. Reduce oven to 300.
Remove loaf from the pan, keeping it on parchment paper. Using large serrated large knife, cut firmly into 1” slices.
Place sliced loaf back on baking pan, keeping parchment paper. Arrange slices to spread out. Bake again for about 20 minutes or until desired texture is reached.
Remove from oven and let cool.