Prepare the Apricot Filling: In a medium saucepan, combine chopped dried apricots, water, and granulated sugar. Simmer on low heat for 15-20 minutes, stirring occasionally, until the apricots are very tender and have absorbed the water. Remove from heat, stir in fresh lemon juice and almond extract, then cool to room temperature.

Preheat the Oven and Prepare the Pan: Preheat your oven to 375°F (190°C) and prepare a 9x13 inch baking pan by greasing or lining it with parchment paper.

Mix the Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until combined. Cut in cold unsalted butter until the mixture resembles coarse crumbs.

Combine Wet Ingredients: In a separate bowl, beat the egg and mix in the vanilla extract. Carefully mix this into the dry ingredients until just combined.

Press the Dough Into the Pan: Reserve 1.5 to 2 cups of the dough for the topping, press the remaining dough evenly into the bottom of the prepared baking pan.

Add the Apricot Filling: Spread the cooled apricot mixture evenly over the pressed crust.

Crumble the Reserved Dough: Crumble the reserved dough over the apricot filling evenly.

Bake to Golden Perfection: Bake in the preheated oven for 30-35 minutes until golden brown.

Cool and Cut into Bars: Let the bars cool completely on a wire rack, then cut into squares or rectangles for serving.