In a medium saucepan combine the chopped dried apricots, water, and measured sugar.

Bring to a gentle simmer over medium heat and let cook, stirring occasionally, for 15–20 minutes or until the apricots are plump and very tender.

Stir in the fresh lemon juice and almond extract (if using). Season with a pinch of salt. Remove from heat and allow to cool completely.

Preheat the oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.

In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/2 teaspoon salt.

Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate bowl, combine the lightly beaten egg and vanilla extract, then stir this into the flour-butter mixture until the dough just comes together.

Reserve about 1 1/2 to 2 cups of the dough for the topping and set aside. Press the remaining dough firmly into the bottom of the prepared pan.

Spread the cooled apricot filling over the pressed dough and crumble the reserved dough over the top.

Bake for 30–35 minutes, until the top is golden and the edges are fragrant and slightly crisp.

Allow to cool completely on a wire rack before cutting into bars.