Hausfreunde

In a food processor, pulse the flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Add the egg and vanilla and pulse until the dough just comes together. Scrape out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, about 1 hour.

将烤箱预热至350°，并用羊皮纸纸将烤箱和第2行大框烤盘。在略微面粉的工作表面上，将面团铺成1/4英寸厚。使用2英寸圆形曲奇切刀，尽可能近地将饼干盖住；转移到准备好的烤盘上。收集碎屑，重新滚动并淘汰更多饼干。您应该总共有48个。

Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer to a rack to cool.

In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes. Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies.

In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended. Roll out the almond paste 1/8 inch thick between 2 sheets of parchment paper. Using a 2-inch round cookie cutter, stamp out 24 rounds. Brush the top of each cookie sandwich with another thin layer of jam and top with the rounds of almond paste.

In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted. Stir until smooth. Dip the top of each sandwich cookie in the chocolate, just enough to coat the almond paste; transfer to the baking sheet. Top each cookie with a walnut half. Let the chocolate set before serving.