Weigh or measure the white and light brown sugars and set them aside. Next, weigh or measure into a bowl the flour, salt, baking powder, allspice, cinnamon, ginger, and run a whisk through to blend. Next, take a sharp knife, cut the dried apricots into small pieces, and set them aside. Next, zest an orange into a small bowl. Finally, cut the orange in half and juice into a separate bowl.
In a mixer bowl, add the butter and sugars. Mix for 2 to 3 minutes on your mixer's medium-speed setting. Next, add the mascarpone, orange juice, orange zest, vanilla extract, and mix for 2 minutes until the mascarpone blends into the butter-sugar mixture. Next, add one egg at a time till mixed. Scrape down the side and mix for another 30 seconds. Finally, add the cut-up apricot and chopped hazelnuts and blend them through. Pull the bowl off the stand.
Grab a solid one-piece spatula and fold the flour mixture into the wet cookie dough. Make sure to scrape along the bottom to get all the flour. I use my dining table instead of my counter since it is lower to the ground. I find this method easier. Cover and refrigerate for at least 2 hours.
Bake at 350°F (175°C or 180°C) for 13-15 minutes. Move the cookies to a cooling rack when they come out of the oven. Enjoy!