• To make a dough, combine the flour, sugar, and salt. Using a standing mixer, combine it all together. Gradually add in the chilled butter, egg, and vanilla extract.
• Mix until you form a soft dough.
• Shape the dough into a disc, then cover it with plastic. Chill and let the dough rest for an hour.
• Meanwhile, preheat the oven to 350 F, line the two baking sheets with parchment paper, and set aside.
• After 1 hour, roll the dough on a floured surface for about ¼ inch thick. Then cut out cookies with a 2-inch circular cookie cutter.
• After that, transfer them gently to the prepared baking sheets and reroll the leftover dough, and cut it again into a circular shape.
• Bake the cookies for 20 mins. Halfway through baking, flip the baking sheets from front to back and top to bottom to ensure even cooking. Take the cookies out of the oven and place them on a cooling rack.
• In a microwave-safe dish, heat the apricot jam until it is runny for about 30 seconds.

Layering:

• Apply a thin layer of apricot jam on half of the cookies and then cover them with the remaining cookies.
• For the almond paste, place it between two sheets of parchment paper. Using a rolling pin, roll it out ⅛ inch thick. Cut the almond paste using the same cookie cutter, about 24 round shapes.
• Layer the almond paste round on top of the cookie with a thin layer of apricot jam.

Topping:

• Melt the chocolate in a microwave-safe container for 30 seconds interval while stirring in between.
• Dip the top of each cookie one by one in the melted chocolate and gently place it on a wire rack.
• Meanwhile, prepare the walnuts by toasting them with sugar for 5 minutes until slightly browned and caramelized.
• Place one candied walnut on top of each cookie.
• Serve and enjoy!