Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Prepare the crust: In a food processor, pulse the flour, cold cubed butter, sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and pulse just until the dough starts to come together. Press the dough evenly into the bottom of the prepared pan.

Bake the crust layer for 15 minutes, or until lightly golden around the edges. Remove from the oven and set aside while you prepare the filling.

Make the frangipane: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix in the almond flour, vanilla extract, and almond extract until just combined. Do not overmix.

Spread the apricot preserves evenly over the partially baked crust. Carefully spoon the frangipane mixture over the preserves and smooth the top with an offset spatula.

Sprinkle the flaked almonds evenly over the top of the frangipane. Return the pan to the oven and bake for 30-35 minutes, or until the frangipane is set in the center and golden brown.

Let the bars cool completely in the pan on a wire rack (about 1-2 hours). Once cooled, use the parchment overhang to lift the slab out and slice into 12 even bars.