Soak 1 pound walnut halves in 2 cups of apple juice for eight hours. Place half of the apple juice and all of the walnuts in a food processor and process until smooth and put half of the apple juice aside. Place the batter in a bowl and add the dried fruit and chopped almonds. Mix it until the fruit and almonds are combined thoroughly with the batter. Let it set at room temperature for six hours or in the refrigerator overnight. After it is finished sitting, add apple juice if you want your batter to be thinner. Drop your cookie batter from a tablespoon into 2-inch-wide circles onto a dehydrator tray covered with a non-stick sheet. Pat them down so they are 1/2 to 3/4 inch high. Dehydrate them at 115 degrees for 5 hours and then dehydrate them at 104 degrees for another four hours.