Preheat the oven to 190C/375F/Gas mark 5
Boil the apricots in a small pan, with the water, until the mixture is thick. (5 mins). Cool. Sift the flour into a bowl. Stir in the almonds and sugar. Rub in the butter. Stir in water to make the mix cling together. Turn onto a floured surface, knead until smooth. Cover and refrigerate for 30 mins.
Roll the dough between sheets of greaseproof paper until 4mm thick. Cut equal numbers of 4cm and 5cm rounds. Place level ½ teaspoon of filling into the centre, press edges together. Place Cookies about 2cm apart on to greased baking trays. Bake for about 20 minutes or until lightly browned. Cool. Dust with icing sugar.