Combine
apricots and boiling water in a small bowl, and set
aside until water is absorbed. Stir in 1/4 cup sugar,
and chop in food processor until it is spreadable.
Cream
butter and icing suger until light and fluffy. Beat
in the egg and stir in the almond extract.
Combine
the flour and salt, and add to the creamed mixture.
Blend well. Chill the dough for 30 minutes.
Roll
out half of the dough to a 9 x 12 inch rectangle. Spread
with half of the apricot mixture.
From
the 12 inch side, roll up like a jelly roll. Wrap in
waxed paper or plastic wrap. Repeat with the remaining
dough and filling.
Refrigerate
for at least 3 hours, or overnight. To bake, slice rolls
into 3/8 inch slices. Place on a greased cookie sheet.
Bake at 375 degrees F. for 12 to 15 minutes. Remove
to a rack or plate to cool.
