Preheat your oven to 325°F and line a baking sheet with parchment paper.

In a large bowl, whisk together 1 cup of almond flour, 1 cup of all-purpose flour, ½ cup of erythritol, 1 teaspoon of baking powder, and ¼ teaspoon of salt.

In a separate bowl, whisk together 2 eggs, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.

Pour the wet ingredients into the dry and mix until a dough forms.

Fold in ½ cup of chopped almonds and ½ cup of finely diced dried apricots (unsweetened).

Divide dough in half and shape each into a log about 9 inches long and 2 inches wide.

Bake for 25-30 minutes until lightly golden and firm to the touch.

Remove from oven and let cool for 15 minutes. Reduce oven temperature to 300°F.

With a serrated knife, cut each log into 12 slices about 3/4 inch thick.

Lay the slices flat on the baking sheet and bake for 10 minutes.

Flip each slice and bake for another 10 minutes until crisp and golden on both sides.

Cool completely on a wire rack. Refrigerate airtight for up to one week; re-crisp briefly in a low oven if needed.