Preheat oven to 350 degrees.
In a small bowl, mix together egg and extracts. Set aside.
In a food processor, combine flours, sugar, apricots, pistachios and salt, and pulse briefly just to mix. Add butter in pieces and process until mixture resembles pie dough. Add egg mixture and pulse until dough forms a ball.
With a teaspoon, scoop out dough and place on a cookie sheet lined with parchment. With the bottom of a glass that has been buttered and sugared, flatten each cookie to about 1/4-inch thickness. (You'll need to dip the glass in the sugar for each cookie.)
Bake on the center rack for 12 minutes or until the bottoms of the cookies are lightly brown.
Note: The cookies can be made gluten-free. Handelman uses Cup4Cup gluten-free flour mix, but you can experiment with your favorite brand. She also uses grapeseed flour from Food & Vine of Napa.
Makes 36 (2-inch) cookies