Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Chop dried apricots and soak them in hot water for 10 minutes, then drain.

In a mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy.

Add eggs and vanilla extract, and blend until fully incorporated.

In a separate bowl, whisk together flour, sea salt, baking soda, and baking powder. Gradually mix into wet ingredients.

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

Shape dough into golf ball-sized balls and place on baking sheets, spaced about 2 inches apart.

Bake for 13–15 minutes, rotating sheets halfway through. Look for lightly browned edges.

Allow cookies to cool on wire racks for at least 10 minutes before serving.