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1
Preheat oven to 350F/180C.
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2
If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown.
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3
Chop dried apricots.
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4
The easiest way to do this is to cut them with scissors.
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5
Place apricot pieces in a bowl and cover with the boiling water.
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6
Allow them to rest for 10 minutes while preparing the batter.
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7
Combine the flour, baking powder, and sugar.
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8
Stir together well.
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9
Stir in the almonds.
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10
Combine the eggs, milk, melted butter and extracts.
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11
Pour the wet ingredients over the dry ingredients and stir only until blended.
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12
Drain the apricots and pat dry with paper towels.
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13
Stir them into the batter.
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14
Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour.
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15
Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool.
