Chop dried apricots and soak in hot water for 10 minutes until plump. Drain and set aside.

Cream together unsalted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, blending well.

Sift in flour, sea salt, baking soda, and baking powder. Mix on low speed until incorporated.

Fold in soaked apricots, white chocolate chips, and almonds evenly.

Form dough into golf ball-sized balls and place on greased cookie sheets, spaced 2 inches apart.

Preheat oven to 350°F (175°C) and bake for 13-15 minutes until edges are golden and centers slightly soft.

Cool cookies on sheets for 5 minutes before transferring to a wire rack to cool completely.