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1
In a food processor, pulse the flour with the granulated sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
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3
Add the egg and vanilla and pulse until the dough just comes together.
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4
Scrape out onto a work surface and pat into a disk.
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5
Wrap in plastic and refrigerate until chilled, about 1 hour.
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6
Preheat the oven to 350 and line 2 large rimmed baking sheets with parchment paper.
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7
On a lightly floured work surface, roll out the dough 1/4 inch thick.
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8
Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets.
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9
Gather the scraps, re-roll and stamp out more cookies.
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10
You should have a total of 48.
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11
Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
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12
Transfer to a rack to cool.
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13
In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes.
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14
Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies.
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15
In a medium bowl, combine the almond paste with the confectioners sugar and knead until blended.
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16
Roll out the almond paste 1/8 inch thick between 2 sheets of parchment paper.
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17
Using a 2-inch round cookie cutter, stamp out 24 rounds.
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18
Brush the top of each cookie sandwich with another thin layer of jam and top with the rounds of almond paste.
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19
In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted.
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20
Stir until smooth.
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21
Dip the top of each sandwich cookie in the chocolate, just enough to coat the almond paste; transfer to the baking sheet.
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22
Top each cookie with a walnut half.
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23
Let the chocolate set before serving.
