, a favorite in eastern North Carolina where I come from.
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.. Make Ahead.Wipe mixer bowl clean.
Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes.Reduce speed to medium; gradually add milk.
Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed.Gradually add cooled melted butter, beating until smooth, about 1 minute.. Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition.