Preheat oven to 375°F. Spray 9 in. x 13 in. pan with vegetable cooking spray.
In small bowl, stir together flour and salt; set aside.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, vanilla and almond extracts; mix well. Add flour mixture to butter mixture and beat until well blended. Remove 1/2 cup of dough and set aside. Press remaining dough evenly into bottom of pan and 1/4 in. up the sides. Bake 12-14 minutes or until golden brown. Cool slightly.
In medium bowl, combine apricots, preserves and 1/2 teaspoon cinnamon. Spread evenly over crust. In separate bowl, mix together reserved 1/2 cup cookie dough, 1/2 teaspoon cinnamon, oatmeal and almonds with a fork until mixture resembles coarse crumbs. Sprinkle evenly over apricot mixture.
Bake 18-20 minutes or until golden brown. Cool completely. Cut into squares.