Use a sharp knife to chop the almonds and apricots up finely. Set aside.
Soften the butter in a freestanding mixer, or use a hand beater. Add the honey and vanilla essence and mix well. Add the egg and mix again.
Add the flour, baking powder, salt, almonds and apricots to the bowl. Mix together gently into a soft dough. Wrap the dough and refrigerate for one hour. (The dough can also be made in advance and left for several hours or overnight.)
Towards the end of the chilling time preheat the oven to 180ºC and line a baking tray with baking paper.
Roll the dough out on a lightly floured surface. Use your desired cookie cutters to cut out shapes.
Optional - use a toothpick or other cutters to create designs on your cookies. Arrange these on the tray and bake for 10-12 minutes. Baking time may vary depending on the size of the cookies, they should be set and slightly golden around the edges. A longer baking time will result in darker, crispier cookies.