Aromatic Walnut Rounds

On a work surface, combine flour, cornstarch, ground walnuts, sugar and vanilla sugar. Add the softened butter and egg and quickly knead everything into a smooth dough.

Shape the dough into an even log and wrap it tightly in cling film.

Chill the dough log in the refrigerator for about 60 minutes.

Preheat the oven to 180 °C (top/bottom heat) and line a baking sheet with parchment paper.

Slice the chilled dough log and place the rounds on the baking sheet with some space between them.

Bake the walnut rounds for 12–15 minutes, until lightly golden.

While still hot, brush the cookies thinly with apricot jam and garnish with walnuts.

Let the walnut rounds cool completely on a wire rack.