In large mixing bowl, with an electric mixer, beat the butter until softened; add sugar. Beat in eggs and vanilla. By hand, stir in flour, baking powder, and cinnamon until dough is stiff. Fold in apricots and almonds.

Chill dough, covered, for 1-2 hours.

Divide dough in half and on a slightly greased cookie sheet, shape 2 slightly flattened logs about 7 x 5-inches each. If desired, for a shiny surface, stir together egg yolk and water and brush onto the logs.

Bake in a 375 degree oven for about 25 minutes. Cool on wire rack for 10 minutes.

With a serrated knife, cut each log into 1-inch thick slices. Lay the slices cut side down on a clean ungreased cookie sheet.

Reduce oven temp. to 300 degrees. Bake for 8 minutes and turn slices over and bake for an additional 8 minutes. Cool on wire rack.

Store in an airtight container for about a week or freeze up to 6 months.