In a small bowl, stir the walnuts and marmalade. Set aside.
Sprinkle each parchment paper with a little flour.
For each dough, sprinkle a little flour on top and use your hands to gently flatten and shape into a rectangle about 8” X 5”.
On one dough, spread the walnut mixture, leaving only about ¼” on the edges.
Flip the other flattened dough over it, using the parchment paper to guide it.
Use your hands to flatten slightly, seal the edges by pinching it together, and 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 the loaf from the pan, keeping it on the parchment paper. Using a sharp large knife, cut into 1” slices. It is best to use decisive cuts.
Place the cut loaf with the parchment paper back on the baking pan. Arrange the slices so that they are spread out. Bake again for about 20 minutes or until desired texture is reached.
Remove from the oven and let cool.