In a large bowl, using an electric mixer on high speed, beat the butter with the sugar until light and fluffy, about 8 minutes. Add the eggs, 1 at a time, beating well between each addition. On medium speed, gradually blend in half of the flour mixture. Add the chopped preserved lemons and the apricots with their soaking liquid and mix lightly. Gently blend in the remaining flour mixture. Using a rubber spatula, fold in the almonds.