2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter
1 cup (8 ounce) small-curd cottage cheese

In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-inch balls. Cover and refrigerate several hours or overnight.

Filling
1 (6 ounce) package dried apricots
1/2 cup water
1/2 cup granulated sugar

Combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.

Topping
3/4 cup finely chopped almonds
1/2 cup granulated sugar
1 egg white, lightly beaten

Combine almonds and sugar; set aside.

On a floured surface, roll the balls into 2 1/2-inch circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375 degrees F for 12 to 15 minutes or until lightly browned.

Yields 4 1/2 dozen.