Preheat oven to 350F and lightly grease a baking tray.

Cream the butter, sugar, vanilla, and salt together. Incorporate eggs and mix.

Dump in flour, baking powder, chopped apricots, and almonds.

Mix on low speed until the ingredients come together. Add half and half to make a more manageable and moist dough.

Form into large log and brush with egg wash. Bake for 25-30 minutes, until only slightly golden brown.

Let cool for 5 minutes and slice biscotti log into 3/4" to 1" thick cookies. Arrange sliced cookies on baking sheet and continue to bake for 25-30 more minutes, until they feel dry. (I like to flip them over halfway through this second baking).

Remove from oven and let cool completely before storing.