Place the flour, cheese, salt, cayenne, nutmeg and orange zest in a food processor and pulse briefly to combine. Add the butter and dried apricot pieces and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses, depending upon your processor. Drizzle the water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that just begin to clump together - about 8 or 9 pulses, depending on your processor.
Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three smears should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees, and give it one or two more smears with the heel of your hand. Gather the dough together and shape the dough into a rectangle using the bench scraper to make the sides straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
Position a rack in the center of the oven and heat the oven to 375˚F. Line two large baking sheets with parchment paper. Using a thin, sharp knife, cut the log into 1/4-inch slices and arrange (they don't spread much at all) on the prepared sheets. Back until nutty brown around the edges, 16 to 18 minutes. If you like, sprinkt he crackers with a little kosher salt just as the baking sheet come out of the oven. Serve slightly warm, or at room temperature.
The dough can be shaped and frozen for up to a month, and then thawed for about an hour on the counter or in the refrigerator overnight. Likewise, tuck the baked and cooled sables in a heavy-duty zip-lock bag and stash them in the freezer. Thaw at room temperature and warm them for a few minutes at 325˚F to refresh the flavors.