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Cream butter and sugar until creamy.
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Add egg and vanilla pulp and mix until smooth and well incorporated.
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Sift flour and salt into butter mixture.
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Use a wooden spoon to mix together.
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Add almonds and dried apricots and mix.
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Divide dough in half and roll out in plastic wrap to make log.
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Wrap tightly and refrigerate for at least 2 hours.
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Preheat oven to 325°F.
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Line baking sheet with parchment paper.
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Cut dough into ½ inch rounds and place on baking sheet.
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Bake for 12 to 15 minutes or until edges are golden brown and centre is pale.
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Remove from baking sheet and cool on cooling rack.
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Store in an airtight container for up to 2 days.
