Using a sharp knife, slit open the apricots down one side and remove the stones.
Place the almonds, sugar and orange blossom water in a food processor and blend to a soft paste. Roll 12 small pieces of the paste into balls, then stuff into the apricots. Press the apricots gently to compress the filling and place in an ovenproof dish.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. Drizzle over the honey, then return to the oven and cook for a further 5–6 minutes. Serve hot or cold.