In a medium saucepan, combine the chopped dried apricots, 1 1/2 cups of water, and 1/2 cup of granulated sugar. Stir over medium heat and let it simmer for 15–20 minutes until the apricots become tender and the mixture thickens slightly. Stir in the fresh lemon juice and optional almond extract, then set aside to cool.

Preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking pan by greasing it lightly with butter or lining with parchment paper.

In a large mixing bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt until well blended. Chop the cold butter into small pieces and add it to the dry ingredients. Mix until it resembles coarse crumbs.

Add the beaten egg and vanilla extract, mixing gently until combined.

Reserve about 1 1/2 to 2 cups of dough for topping. Press the remaining dough into the bottom of the prepared baking pan. Spread the cooled apricot filling over the crust.

Crumble the reserved dough over the apricot filling evenly. Bake for 30–35 minutes until the top is golden brown and the filling is bubbling around the edges.

Cool completely on a wire rack before cutting into squares or bars.