Grind the nuts from the cookie biscuit ingredients in a food processor until a flour forms.
Blend the oats into a flour in a high-speed blender.
With the ground nuts in the processor, add the oat flour and start to process again, adding a few apricots at a time until the mixture binds together. If it’s not binding, you can add some of the apricot soak water too.
Roll out the mixture on a flat surface to the desired thickness. If mixture sticks, mill some more oats to dust the rolling pin and rolling surface with.
Using a cookie cutter, cut the cookies from the rolled-out dough.
You will need to re-form and re-roll the leftover dough to get the most from it.
Dehydrate cookies on a mesh sheet for 10 to 12 hours at 115 degrees F.
Blend the green and orange icing ingredients separately in a Vitamix or other high-speed blender until smooth. Do not include the cacao butter yet.
Add the cacao butter and blend again just long enough to mix it in.
Transfer mixture to a piping bag and leave in the fridge long enough for it to set a little.
Decorate the cookies.
Place cookies in the fridge to let the icing set.
Mixed spice varies, depending on country and brand. If you have pumpkin spice, use that. Or you can use the following recipe to make your own mixed spice: