| 1 | Place butter in a bowl and beat on medium speed until light and smooth. |
| 2 | Add salt, sugar and / cup of the apricot preserves. |
| 3 | Beat until smooth. |
| 4 | Beat in yolks, baking powder, almonds and both zests until well blended. |
| 5 | Gradually beat in the flour until well blended. |
| 6 | Spread almonds in a shallow bowl or pan. |
| 7 | Pinch off 1" pieces of dought and roll into balls. |
| 8 | Roll in chopped almonds until coated. |
| 9 | If too soft, refrigerate 5-10 minutes. |
| 10 | Place 1/" apart. |
| 11 | Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375°F oven on the center rack. |
| 12 | Remove and fill the indentation with /t of perserves. |
| 13 | Return to oven and continue baking 6-8 minutes longer until light golden. |
| 14 | Remove and let stand 2-3 minutes before transferring to a wire rack. |
| 15 | Cool completely. |
| 16 | Place wax paper between each cookie and store in an air tight container. |
