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Soak the dried apricots in cold water for 15-20 minutes to soften.
Chop the walnuts and hazelnuts. Mix them in a bowl with the pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, almonds, and pine nuts.
Drain the apricots and chop them finely. Add them to the nut and seed mixture. Stir in the honey, egg white, and a pinch of salt.
Line a baking sheet with parchment paper. Form the mixture into cookies and place them on the sheet.
Preheat your oven to 180°C (360°F). Bake the cookies for 15-20 minutes until golden. Let them cool before serving.