Pulse almonds and walnuts in a food processor until coarsely crumbled. Add the apricots and salt. Process until a dough forms, about 2 minutes.
Remove half of dough from the food processor and press onto a parchment lined baking sheet into a 10X6 rectangle, about 1/4 inch thick.
Add the apple butter to the remaining dough in food procesor and process until combined. Use a small sheet of parchment to press the remaining dough into an even layer on top of the rectangle.
Gently and tightly roll the dough then place seam side down on parchment paper. Wrap the roll in the parchment paper and twist the ends of the paper to secure.
Freeze for at least 1 hour, then unwrap and slice into 1/2 inch rolls.
Store in the freezer.