Start by lining a baking tray with greaseproof paper.
Combine almonds, spices, ginger and apricots in a mixing bowl.
Stir the date nectar through ensuring all the mixture is covered.
Scoop out one spoonful of the mixture at a time and use your hands to kneed into a ball. Flatten the ball onto the greaseproof paper to shape it into a round flat biscuit, but be careful not to handle the mixture for too long as it may crumble.
Bake at 170C – 180C for 10-12minutes.
As tempting as it may be to eat straight out of the oven, leave to cool for 10 mins as this time will help the biscuits to set.