Chop the dried apricots and almonds into small cubes.
Beat the butter at room temperature with a whisk with powdered sugar, orange zest and vanilla until fluffy for 2 minutes.
Gradually adding flour, knead the dough with a spoon.
Put the dough on parchment, form a "sausage" with a diameter of about 5-7 cm. Wrap it in parchment and put it in the freezer for at least one hour.
Remove the dough from the freezer, let it lie on the table for just 2 minutes and cut into pieces 0.5-1 cm thick. Without defrosting, put it on a baking sheet covered with baking parchment, and send it to a preheated 200 degree oven for 12-15 minutes (if your oven bakes quickly, then 10 minutes is enough).
Store the finished cookies in a closed container. Bon Appetit!!!